Crullers
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 4 tablespoons Cottolene.
- 1-1/4 cup sugar.
- 2 eggs.
- 4 cups flour.
- 1/4 teaspoon nutmeg.
- 4 teaspoons baking powder.
- 1/2 teaspoon salt.
- 3/4 cup milk.
- 1/4 cup Sherry wine.
- Cinnamon and powdered sugar.
- PROCESS: Cream the Cottolene, add sugar gradually, beating constantly.
- Add yolks beaten thick and light, and whites beaten stiff and dry.
- Mix and sift flour, salt, nutmeg and baking powder, add to first mixture alternately with milk;
- add Sherry wine.
- Turn onto a well-floured board and pat and roll to one-eighth inch thickness.
- Cut in pieces three inches long by two and one-half inches wide, make four parallel gashes lengthwise of each cruller, at equal distances apart;
- lift each by running fingers through gashes and drop carefully into hot Cottolene;
- turn when they rise to top of fat.
- When cooked, drain on brown paper and sprinkle with powdered sugar mixed with a little cinnamon.