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Submitted by: Don (Webmaster)

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Gerry, here's an old cruller recipe from the Calumet® Baking Powder Cook Book, circa 1921. Since the recipe was published in the U.S. before 1923, it should be free from any copyright issues. Enjoy. Calumet Crullers 1 cup sugar 2 egg yolks, well beaten 2 egg whites, beaten stiff 4 cups flour 1/4 level teaspoon grated nutmeg 2-1/2 level teaspoons Calumet Baking Powder 1 cup milk 1/4 teaspoon salt Cream the sugar and egg yolks and add egg whites. Sift together thoroughly flour, nutmeg, baking powder, and salt, and add alternately with milk to first mixture. Place on floured board, roll thin and cut in pieces three inches long by two inches wide; make four one-inch gashes at equal intervals. Take up pieces by running finger in and out of gashes, lower into deep hot fat and fry. Take up on a skewer, drain on brown paper, and roll in powdered sugar, if desired.

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