As another Lame Cherry exclusive in matter anti matter.
I spend far too much time on kruellers, as I grew up eating them, in a form of twisted dough, which were round. The bakers were masteful, and I believe the owners bakeman hung himself.
They were ambrosia in what are on the market now are not the same. I doubt I will ever find them again and I have never been able to recreate them. So I indulge in recipes by the volume here, chasing my dead dodo bird, in memories which I will live in.
I hope to try the recipe below, but the key in them is the oil, and and it is the glaze as I have never gotten them right.
Bismarks, Long Johns and Kruellers.
188. Crollers.
Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or leave out one spoonful of milk, and substitute one of wine.
Strain it on to half a pint of flour, four table-spoonsful of melted butter, or lard, and a tea-spoonful of salt.
Beat four eggs, with six heaping table-spoonsful of rolled sugar—work them into the rest of the ingredients, together with a grated nutmeg—add flour to make them stiff enough to roll out easily.
They should be rolled out about half an inch thick, cut with a jagging iron or knife into strips about half an inch wide, and twisted, so as to form small cakes.
Heat a pound of lard in a deep pot or kettle, (some cooks use a frying pan to fry crollers in, but they are more apt to burn when fried in a pan.)
The fat should boil up, as the cakes are laid in, and they should be constantly watched while frying. When brown on the under side, turn them—when brown on both sides, they are sufficiently cooked.
The American Housewife / Containing the Most Valuable and Original Receipts in all / the Various Branches of Cookery
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