Pastry Crullers

Name: Pastry Crullers
Ingredients: 1 quart flour; 2 cups water; 2 eggs; 1 tablespoonful of butter; a little salt

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1836Calories

55 gProtein

388 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1836 kcal

Protein55 g

Carbohydrates388 g

Fiber0 g

Sugars0 g

Total Fat18 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium26 mg

Potassium689 mg

Calcium111 mg

Iron28 mg

Magnesium139 mg

Phosphorus544 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water524 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.

PASTRY CRULLERS. 1 quart flour. 2 cups water. 2 eggs. 1 tablespoonful of butter. Mix the flour and water, then the butter, then the beaten eggs and a little salt

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