Lard Cake (Cruller)

Ingredients

• five cupfuls of flour
• one of butter
• two of sugar
• four eggs
• half a grated nutmeg

Method

1. 1

   Rub butter and sugar together, add beaten eggs, then flour.

2. 2

   Roll into thin sheets, cut into strips, twist into shapes, and fry in hot lard.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 44. The excerpt below is the record exactly as published.

four eggs, a cup of water and about a quarter of a grated nutmeg. Take three cups of sifted flour in which has been stirred a full teaspoonful of baking-powder, sift again. Put part of the flour in a cupful of seeded raisins, stir into the tgg and sugar mixture, add the beaten whites, stir lightly and fold in the remainder of the flour. Bake in a slow oven. If the eggs are large add a little more flour. 159 SEPTEMBER ioth "When I brought out the baked apples from the doset, and hoped our friends would be so very oblig- ing as to take some, 'Oh!' said he, directly, 'there is nothing in the way of fruit half so good."' — ^Jane Austen ("Emma"). PARE and core apples tart but not sour ; put in a pan with a very little water, fill the core holes with chopped English walnuts and a little sugar, and bake in a rather quick oven, basting often. When the apples are done, which will be when they can be pierced with a straw, set them away where they will get cold. Serve with whipped cream, sweetened and flavored with sherry. SEPTEMBER iith "Then came a kind of gruel and when the repast had lasted an hour or more some hashed meat highly peppered." — Chakles Reade ("The Cloister and the Hearth")- COLD beef of any kind, roast, steak, or pot roast, is excellent made into cecils and served with a brown or tomato sauce. Chop the beef fine, and to two cupfuls add a teaspoon- ful of onion juice, two tablespoonfuls of i6o fine dry bread-crumbs, and the yolks of two eggs, and mix thoroughly. Add one-fourth of a small nutmeg, grated fine, a little salt, and a generous season- ing of paprika. Heat the mixture and set aside to cool. When nearly cold, make into balls the size of an English walnut, roll in egg and then in bread- crumbs, and fry in deep fat. Serve with a brown sauce or one well-flavored with tomato. SEPTEMBER I2th "Fd a baking yesterday, Master Mamer, and the lard cakes turned out better nor common." — George Eliot (''Silas Mamer"). THE " lard-cake " of old England is the cruller of New England. This old-fashioned recipe may be trusted to produce a result "better nor common." Five cupfuls of flour, one of butter, two of sugar, four eggs, half a grated nutmeg

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