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Windsor Crullers
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 533. The excerpt below is the record exactly as published.
WINDSOR CRULLERS.— Eight heaping spoonfuls of sugar, four eggs, four tablespoonfuls of softened butter — not melted ; four tablespoonfuls of milk, two-thirds of a teaspoonful of soda dissolved in a very little vinegar. Fry in hot lard, and dust a little sugar over when hot. WINDSOR CRULLERS.— Six eggs, one coffee-cup of sugar, six tablespoonfuls softened butter, four of new milk, two teaspoonfuls cream of tartar, one teaspoonful of ginger, a little nutmeg and cinnamon, making about sn even teaspoonful of the two com- bined, and only just flour enough to roll out easily, one teaspoonful of soda dis- solved in two teaspoonfuls of cold milk
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