vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Crullers
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 380. The excerpt below is the record exactly as published.
French Crullers. — Boil 1 pint milk with y^ pound butter, stir in while the milk is boiling, 1 pint of sifted flour, continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan. When done, transfer the paste to a dish; when nearly cold, mix with the yolks of 8 eggs, 2 tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.