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Orange Crullers
From The Times cook book, no. 2, 1905
Serves 24
Presented as published in 1905. 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
131Calories
3 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein3.5 g
Carbohydrates27 g
Fiber0.9 g
Sugars8.4 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium100 mg
Potassium58 mg
Calcium44 mg
Iron1.4 mg
Magnesium9.3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C10 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate40 mcg
Choline25 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 97. The excerpt below is the record exactly as published.
ORANGE CRULLERS. Mrs. S. B. Parish, San Bernardino, Cal. — Beat four eggs until light, then beat in one cup of sugar. Add the grated rind of an orange, and half a nutmeg, grated; half a teaspoon of salt and a gill of sweet milk. Stir in gradually one quart of flour into which two teaspoons of baking powder are sifted. Roll thin, cut with a small round cutter. On one piece put a saltspoon of orange marmalade, cover with another piece of dough cut the same size as the first
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