Crumpets
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1602Calories
50 gProtein
276 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1602 kcal
Protein50 g
Carbohydrates276 g
Fiber0 g
Sugars32 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol71 mg
Sodium3575 mg
Potassium1159 mg
Calcium1640 mg
Iron19 mg
Magnesium147 mg
Phosphorus2151 mg
Zinc4.3 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)22 mg
Folate502 mcg
Choline94 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 15. The excerpt below is the record exactly as published.
Crumpets. — Melt 1 heaping tablespoon lard ; add 2 b^ten eggs and cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2 Vi cups flour. Crumpet^rings are larger than muffin-rinM. Put greased rings on hot greased griddle; All % full with batter. Turn when half done. London Crumpets. — IVi pints flour, Vi tea- spoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder ; add beaten egg, milk, cream, and extract ; mix into rather firm batter ; half fill large greased muffin-rings (flg. XVII) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Rice Crumpets. — 3 eggs, IVi cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian com meal, Vi cup flour, 2 tea- spoons Royal Baking Powder, Vi teaspoon salt. Mix in order named, and bake in criunpet- rings on hot greased griddle. Hominv Crumpets. — 1 scant cup boiled hominy, 3 cups milk, 1 tablespoon sugar, 1 tea- spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 tea- spoons Royal Baking Powder sifted into the first cup. Bake as directed for plain cmm- pets. Bannocks. — Scald 2 cups Indian com meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk
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