Crumpets (2)

Ingredients

• 2 pts. flour
• 1 1/2 teaspoonful of sugar
• 1 teaspoonful of salt
• 2 1/2 teaspoonfuls of baking powder
• 2 eggs
• 1 pt. milk
• 1 teaspoonful of cinnamon

Method

1. 1

   Mix thoroughly, adding the eggs and milk last.

2. 2

   Stir to a stiff batter, and bake on a hot, well greased griddle.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 82. The excerpt below is the record exactly as published.

, 2 teaspoonfuls of baking powder, I egg, I pint of milk, 1 tablespoonful of lard. Sift the flour, salt and baking powder together, rub in the lard cold, then add the egg and milk, mix as soft as possible. Roll it out one half inch in thickness and cut with a plain round biscuit cutter. Dip them in melted butter, fold one-third of each piece over the remainder and bake in a quick oven for fifteen minutes. 478. Swiss Rolls—Ingredients—z eggs, their weight in flour and sifted sugar and butter, lemon juice, jam. Take two eggs as your weights and take their weight in flour, sifted sugar and butter. First cream the butter and sugar, stir in the two yolks slightly beaten, then the two whites | beaten to a stiff froth, and last of all the flour, strewn lightly in; mix thoroughly, and add a little lemon juice. Grease a Yorkshire pudding-dish, and pour in the mixture about half an inch in depth; bake in a hot oven for not more than seven minutes, as otherwise it would become too crisp to roll; strew a sheet of paper with sugar, and turn it out on this, and imme- diately spread with jam, and quickly roll it; if not done whilst very hot, it will break in the rolling. ‘The top can be orna- « BREAD AND CAKES. 149. mented with bars of pink sugar icing, silver comfits and preserved fruit. 479. Breakfast Roils—Ingredients—2 quarts flour, 1 tablespoon- ful sugar, I tablespoonful butter, 14 cup of yeast, 1 pint scalded milk, or water if milk is scarce, and a little salt. Set to rise until light; then knead until hard and set to rise, and when wanted make in roils; place a piece of butter between the folds, and bake in a slow oven. 480. Graham Biscuits-—Ingredients—1 quart water or milk, butter the size of sn egg, 3 tablespoonfuls sugar, 2 of baker’s yeast, anda pinch of salt ; enough white flour to use up the water, making it the consistency of batter cakes, and as much Graham flour as can be stirred in with a spoon. Set it away till morning; in the morning grease pan, flour hands; take a lump of dough the size of a large egg; roll lightly between the palms; let them rise twenty minutes and bake in a tolerably hot oven. 481. Soda Biscuits—Ingredients—18 oz. flour, 3¢ of a breakfast cup of lard, 2 small cups of new milk, 2 teaspoonfuls of cream-tartar, I of soda, a pinch of salt. Take care that the cream-tartar and the soda are of the finest powder and mix well with the flour; add the salt and lard, and with the hands rub well into the flour ; pour in the milk and work up the dough as guzckly as possible, taking care to have it as soft as is possible to handle. Roll, cut into cakes, and bake in a brisk oven. 482. Milk Biscuits—Inegredients—¥ lb. of butter, 1 qt. of milk, 1 gill of yeast, salt to taste, as much flour as will form the dough. Stir flour into the milk so as to form a very thick batter, and. add the yeast ; this should be done in the evening ; in the morning cut up the butter and set it near the fire where it will melt, but not get hot, pour the melted butter into the sponge, then stir in enough flour to make a dough; knead well and leave to rise; as soon as it is perfectly light, butter your tins, cut the dough into cakes and let them rise; when they have risen bake in a very quick oven. When done, rub over the tops with water and serve hot. 483. Baking Powder Biscuit. Take one quart of flour, three teaspoonfuls of baking pow- der, mix thoroughly, then rub in butter or lard the size of an egg, and wet with milk, stirring with aspoon until thick enough “= 150 THe Dominion Cook Book. to lay on the moulding-board. Cut thin and bake in a quick oven. 484. Sally Lunn—Ingredients—z Ibs. of flour, %4 a Ib. of butter, 3 eggs, I pint of milk, 14 a gill of yeast, salt according to taste. Cut up the butter into the flour, and with your hands rub it well together; beat the eggs; add them gradually to the flour alternately with the milk ; stir in the yeast and salt. Bake it in an earthen mould, or iron pan, one hour. 485. Breakfast Muffins—Ingredients—3 eggs, 1 breakfastcupful of milk, 1 tablespoonful of butter melted, 1 of sugar, a pinch of salt, 2 heaped teaspoonfuls of baking powder. Whisk the eggs and mix with the milk ; put the melted but- ter into a basin with the above ingredients, mixing in flour enoug’ to make a batter. Bake in round tins, and when almost done wash the top of each with a feather dipped in milk. 486. Graham Muffins—Ingredients—1 qt. of Graham flour, 2 tea- spoonfuls of baking powder, a piece of butter the size of a walnut, 1 egg, 1 tablespoonful of sugar, 14 teaspoonful of salt, milk enough to make a batter as thick as for griddle cakes. Bake in muffin-rings, about twenty minutes, in a quick oven. 487. Rice Muffins —lIngredients—2 cups of cold boiled rice, 1 pint of flour, 1 teaspoon of salt, 1 tablespoon of sugar, 2 teaspoons of bak- ing powder, 4 pint of milk, 3 eggs. Mix into a.smooth and rather firm batter, and bake as above. 488. Oatmeal Muffins—lIngredients—1 cup oatmeal, 1% pints of flour, I teaspoonful of salt, 2 teaspoonfuls of baking powder, I pint of milk, 1 tablespoonful of lard, 2 eggs. : - Mix smoothly into a batter rather thinner than for cup cakes. Fill the muffin rings two-thirds full and bake in a hot oven. 489. Crumpets (1)—Ingredients—z2 eggs, 1 teaspoonful each of salt © and sugar, 4 teaspoonfuls of baking powder, 1 qt. of milk, 3 pts. flour. Mix into a stiff batter and bake in greased muffin rings: on, a hot greased griddle. 490. Crumpets (2)—Ingredients—z pts. flour, 1% teaspoonful of sugar,. I teaspoonful of salt, 2% teaspoonfuls of baking powder, 2 eggs, I pt. milk, 1 teaspoonful of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.