Crumpet
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3513Calories
116 gProtein
733 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories3513 kcal
Protein116 g
Carbohydrates733 g
Fiber11 g
Sugars14 g
Total Fat17 g
Saturated Fat0.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium1640 mg
Calcium280 mg
Iron52 mg
Magnesium284 mg
Phosphorus1251 mg
Zinc9.9 mg
Copper1.7 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.7 mg
Niacin (B3)78 mg
Folate2447 mcg
Choline14 mg
Caffeine0 mg
Water1038 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Crumpet, 2 lbs. flour, 1 quart milk and water, yeast iy2 ounces, % ounce sugar, a little salt
Cook this with the app: pantry check, scaling, and the assistant.