French Crullers

Name: French Crullers
Ingredients: one pint of milk and water; six ounces of lard; fourteen ounces of pastry flour; ten to twelve eggs; one handful of sugar; a little salt

From Perfection in baking, 1895

Presented as published in 1895. 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

Nutrition per serving

3670Calories

98 gProtein

310 gCarbs

224 gFat

Full nutrition (34 nutrients)

Calories3670 kcal

Protein98 g

Carbohydrates310 g

Fiber0 g

Sugars1.9 g

Total Fat224 g

Saturated Fat82 g

Monounsaturated Fat95 g

Polyunsaturated Fat29 g

Omega-30.2 g

Cholesterol2022 mg

Sodium723 mg

Potassium1254 mg

Calcium395 mg

Iron12 mg

Magnesium158 mg

Phosphorus1395 mg

Zinc9.6 mg

Copper1 mg

Manganese2.7 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E6.3 mg

Vitamin K1.5 mcg

Vitamin B61.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)4.3 mg

Folate235 mcg

Choline1555 mg

Caffeine0 mg

Water901 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 41. The excerpt below is the record exactly as published.

French Crullers. Boil one pint of milk and water with six ounces of lard for two minutes; then add quickly fourteen ounces of pastry flour, let it stand five minutes, then mix in slowly ten to twelve eggs one handful of sugar, vanilla, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.