French Crullers

Ingredients

• Cream ½ cup butter
• 1 cup sugar
• 2 eggs, yolks beaten
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ nutmeg
• 1 cup milk

Method

1. 1

   Cream butter and sugar, add beaten egg yolks, flour with baking powder, vanilla, salt, cinnamon, nutmeg, and milk.

2. 2

   Fold in beaten egg whites.

3. 3

   Cut into squares and sprinkle with powdered sugar.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 379. The excerpt below is the record exactly as published.

^ teaspoon salt, about Yz of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even Y^ cup of sour milk into which has been stirred a Yi teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ^ teaspoon baking powder in it, until like stifif cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right tem- perature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 ^z^, 1 cup light brown su- gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. — Mrs. A. Morgan, 429 19th Ave., Miaywood, 111. DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about Y2. inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by IJ^ inches wide; melt a little chocolate and with a small brush paint spots to repre- sent dominoes. If wished, the little cakes may be split open and spread with jam before icing. — Mrs, Clarence Clarkson, Hubbard Woods, 111. FRENCH CRULLERS.— Cream Y\ cup butter with 1 cup sugar; add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons baking powder, 1 teaspoon vanilla, Ya teaspoon salt, Y2 teaspoon cinnamon, Y\ nutmeg, 1 cup milk

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