Dutch Crullers
From Royal baker and pastry cook, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 38. The excerpt below is the record exactly as published.
Dutch Crullers. — 2 eggs, 1 teaspoon grated nu tmeg, 1 cup sugar, 1 cup cream, M teaspoon salt, 1 teaspoon Royal Baking Powder, suffi¬ cient flour to mix to a soft dough
Cook this with the app: pantry check, scaling, and the assistant.