Take one pint of water and half cupful milk, mix together, add eight ounces lard and set on the fire and let come to a boil, let boil two minutes. But be sure it boils, then stir into it one pound cake flour, stir in until all is loosened from the pan and dry, then remove from the fire, stir in twelve eggs whipping them in two at a time, add a little baking powder. Bake on pans washed with egg, bake rapid in a medium hot oven. Cut open and fill with custard or whipped cream.
Two pounds, two ounces flour.
Half pound sugar.
Three teaspoonful baking powder.
Four ounces butter.
One pint milk.
Flavor with cinnamon, mace or nutmeg. Rub the butter and sugar together, mix in the eggs, then stir in the milk and flavoring, then mix in the flour, mixing thoroughly.
Finish the same as any other cruller.