gluten-freenut-freesoy-freefish-freeshellfish-free
Krullers
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. Celia Betts.
Presented as published in 1917. 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
596Calories
10 gProtein
107 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein10 g
Carbohydrates107 g
Fiber0.7 g
Sugars106 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol207 mg
Sodium118 mg
Potassium260 mg
Calcium193 mg
Iron1 mg
Magnesium22 mg
Phosphorus223 mg
Zinc1.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A119 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline172 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 185. The excerpt below is the record exactly as published.
KRULLERS. One cupful of milk, one cupful of sugar, two eggs, one tablespoonful of lard melted, one teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.