Skip to main content

Crullers and Doughnuts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Crullers and Doughnuts

Ingredients

Directions

  1. Heat the suet and lard together in a deep pan until very hot.

  2. Ensure the fat is boiling hot before adding the doughnuts.

  3. Fry the doughnuts until they rise to the surface within a few seconds.

  4. Avoid letting the fat smoke; if it does, the doughnuts will be dark and bitter.

  5. Practice frying to perfect your technique.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

More crullers recipes

French 5Pastry 4Delicate 3New York 3Plain 3 See all 103 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes