Crullers

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3/4 lb. powdered sugar ↝ Sugars, powdered [Sweets]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Flour ↝ Flour, 00 [Cereal Grains and Pasta]
boiling lard ↝ Lard [Fats and Oils]

Instructions (5)

Beat the butter to a cream with the sugar.
Flavour with nutmeg.
Add the well beaten eggs and sufficient flour to make the mixture stiff enough to roll out.
Cut in their proper shapes and fry in a large pan of boiling lard until a rich yellow.
Keep for a day before eating.

Original Text

Crullers

¹⁄₂ lb. butter ³⁄₄ lb. powdered sugar 6 eggs Nutmeg Flour

Beat the butter to a cream with the sugar. Flavour with nutmeg. Add the well beaten eggs and sufficient flour to make the mixture stiff enough to roll out. Cut in their proper shapes and fry in a large pan of boiling lard until a rich yellow. Keep for a day before eating.

[Pg 86]

Notes

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