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German" Sour Cream Crullers

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoonfuls of butter, 1 teaspoonful soda, pinch of salt.
  2. About 3-1/2 cups of flour.
  3. (Use extra flour to dredge the bake-board when rolling out crullers.) This is a very good recipe for crullers, in which the economical housewife may use the cup of cream which has turned sour.
  4. This necessitates using less shortening, which otherwise would be required.
  5. Cream together sugar, butter, add yolks of eggs.
  6. Dissolve the soda in a small quantity of sour cream.
  7. Mix cream alternately with the flour.
  8. Add pinch of salt.
  9. Add just enough flour to roll out.
  10. Cut with small doughnut cutter with hole in centre.
  11. Fry in hot fat.
  12. Dust with pulverized sugar.