Half a pound of butler.
Three quarters of a pound of powdered while sugar. Six eggs, or seven if they are small. Two pounds of flour, sifted. A grated nutmeg.
A tea-spoonful of powdered cinnamon. A table-spoonful of rose-water.
Cut the butter into the flour, add the sugar and spice, and mix them well to-geiher.
Beat the eggs, and pour them into the pan of flour, etc. Add the rose-water, and mix the whole into a dough. If the eggs and rose-water are not found sufficient to wet it, add a very little cold water. Mix the dough very well with a knife.
Spread some flour on your paste-board, take the dough out of the pan, and knead it very well. Cut it into small pieces, and knead each separately. Put all the pieces together, and knead the whole in one lump. Roll it out into a large square sheet, about half an inch thick. Take a jagging-iron, or, if you have not one, a sharp knife; run it along the sheet, and cut the dough into long narrow slips. Twist them up in various forms. Have ready an iron pan with melted lard. Lay the crullers lightly in it, and fry them of a light, brown, turning them with a knife and fork, so as not to break them, and taking care that both sides are equally done.
When sufficiently fried, spread them on a large dish to cool, and grate loaf-sugar over them.
Crullers may be made in a plainer way, with the best brown sugar, (rolled very fine,) and without spice or rose-water.
They can be fried, or rather boiled, in a deep iron pot. They should be done in a large quantity of lard, and taken out with a skimmer that has holes in it, and held on the skimmer till the lard drains from them. If for family use, they can be made an inch thick. They will keep several days, and be as good as when fresh.