{"id":3942,"slug":"crullers","title":"CRULLERS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["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."],"ingredients_norm":["shortening","sugar","egg","flour","nutmeg","baking powder","salt","milk","sherry wine","cinnamon and powdered sugar"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:195","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"35228972fb6acbd2ef69aaed3c9803ef75a78e6177c7c5e5e0703f3c539e9c9c","created_at":"2026-08-02T15:47:39Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/crullers"}