Ginger Crullers
From The New century cook book, 1899
Serves 2
Dip cutter in flour before using to prevent sticking. Mrs. O. B. Stout.
Presented as published in 1899. 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 The New century cook book (1899), page 102. The excerpt below is the record exactly as published.
Ginger Crullers. One cup New Orleans molasses, two eggs, one-half cup sweet milk, lump of butter size of black walnut, one teaspoon each ginger and cinnamon, two teaspoons of Royal baking pow- der, small pinch of salt, flour sufficient to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.