Crullers or Fried Cakes

Original Recipe

One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt and one of soda; make a little stiffer than biscuit dough, roll out a quarter of an inch thick, and cut with a fried-cake cutter, with a hole in the centre. Fry in hot lard. These can be made with sweet milk and baking powder, using two heaping teaspoonfuls of the baking powder in place of soda.

Ingredients

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  • 1 and a half cupfuls of sugar
  • 1 cupful of sour milk
  • 2 eggs
  • 2 scant tablespoonfuls of melted butter
  • 1 nutmeg grated
  • 1 large teaspoonful of cinnamon
  • 1 teaspoonful of salt and one of soda
  • 1 little stiffer than biscuit dough
  • 1 quarter of an inch thick
  • 1 hole in the centre
  • 2 heaping teaspoonfuls of the baking powder in place of soda

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Instructions

  1. 1

    One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt and one of soda; make a little stiffer than biscuit dough, roll out a quarter of an inch thick, and cut with a fried-cake cutter, with a hole in the centre.

  2. 2

    Fry in hot lard.

  3. 3

    These can be made with sweet milk and baking powder, using two heaping teaspoonfuls of the baking powder in place of soda.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)