Dinner
Sunnybank crullers
Marion Harland’s original method for Sunnybank crullers, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub together four tablespoonfuls of butter and a generous cupful of powdered sugar;
- add to the cream thus made half a teaspoonful of powdered cinnamon and beat it in thoroughly.
- Now add four well-beaten eggs, and whip long and hard.
- Last of all, sift in very gradually enough flour to make a stiff dough.
- After the crullers are cooked and drained free of fat, spread them upon a platter and sprinkle with powdered sugar and cinnamon in the proportion of a teaspoonful of the spice to half a cupful of sugar.
Historical transcription
Source method
- 1
Rub together four tablespoonfuls of butter and a generous cupful of powdered sugar; add to the cream thus made half a teaspoonful of powdered cinnamon and beat it in thoroughly. Now add four well-beaten eggs, and whip long and hard. Last of all, sift in very gradually enough flour to make a stiff dough. Roll this out and, with a fancy cake-cutter, cut it into small ornamental shapes. The bits of dough left over may be gathered up, put together and rolled out again, then cut into strips and small squares. After the crullers are cooked and drained free of fat, spread them upon a platter and sprinkle with powdered sugar and cinnamon in the proportion of a teaspoonful of the spice to half a cupful of sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.