Ryzon Parisian Crullers

Ingredients

• yi cupful (2 ounces) butter
• 1 level cupful {}4 pound) sugar
• 2 egg yolks
• I cupful {yi pint) milk
• I teaspoonful vanilla extract
• 3 level teaspoonfuls Ryzon
• 3 level cupfuls (^4 pound) flour
• yi level teaspoonful salt
• I level teaspoonful powdered ginger
• }i teaspoonful powdered mace
• 3 egg whites
• Extra flour
• Powdered sugar

Method

1. 1

   Cream butter and sugar together, add yolks of eggs well beaten, milk, vanilla, flour sifted with Ryzon, salt, and spices.

2. 2

   Mix carefully, fold in whites of eggs beaten to a stiff froth, and enough flour to make a soft dough that can be rolled out thin.

3. 3

   Cut into oblongs, make four gashes through the center lengthwise, and run the fingers in and out of the gashes to separate them.

4. 4

   Fry in plenty of smoking hot fat, then drain and roll in powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

RYZON PARISIAN CRULLERS yi cupful (2 ounces) butter. 1 level cupful {}4 pound) sugar. 2 egg yolks. I cupful {yi pint) milk. I teaspoonful vanilla extract. 3 level teaspoonfuls Ryzon. 3 level cupfuls (^4 pound) flour. yi level teaspoonful salt. I level teaspoonful powdered ginger. }i teaspoonful powdered mace. 3 egg whites. Extra flour. Powdered sugar

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