Crumpets
From Royal baker and pastry cook, 1913
Crumpet-rings are larger than muffin-rings.
Presented as published in 1913. 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
1575Calories
55 gProtein
254 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1575 kcal
Protein55 g
Carbohydrates254 g
Fiber0 g
Sugars24 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol424 mg
Sodium3655 mg
Potassium1028 mg
Calcium1494 mg
Iron20 mg
Magnesium134 mg
Phosphorus2165 mg
Zinc4.8 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)20 mg
Folate516 mcg
Choline359 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.
Crumpets. — 3 eggs, 134 cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, 34 cup flour, 2 teaspoons Royal Baking Powder, 34 tea¬ spoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle. Crumpets. — Melt 1 heaping tablespoon lard; add 2 beaten eggs and 134 cups milk Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 234 cups flour
Cook this with the app: pantry check, scaling, and the assistant.