Crumpets

Ingredients

• five cupfuls of sifted flour
• one-quarter of a cake of compressed yeast
• two cupfuls and a fourth of warm water
• one teaspoonful of salt
• one tablespoonful of sugar
• three generous tablespoonfuls of butter

Method

1. 1

   Mix flour, sugar, and salt.

2. 2

   Dissolve yeast in a small part of warm water, add the rest, and pour over flour.

3. 3

   Beat until smooth and let stand overnight.

4. 4

   In the morning, add melted butter and fill buttered muffin-pans.

5. 5

   Bake in a moderate oven for half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 431. The excerpt below is the record exactly as published.

Crumpets. To make two dozen crumpets there will be required five cupfuls of sifted flour, one-quarter of a cake of com- pressed yeast, two cupfuls and a fourth of warm water, one teaspoonful of salt, one table-spoonful of sugar, and three generous table-spoonfuls of butter. Put the flour, sugar, and salt into a deep bowl. Dis- solve the yeast in a small part of the warm water, and then add the remainder of the water. Pour the liquid upon the flour, and beat until a smooth, light batter is formed. Cover it closely, and let it stand in a warm place over night. In the morning melt the three table- spoonfuls of butter, and beat into the risen batter. Fill BREAD, ROLLS, AND MUFFINS. 815 buttered muffin-pans with the mixture, and after keeping in a warm place for half an hour, bake for an equal period in a moderate oven. Or, instead of baking in the oven, bake in rings on the griddle, like muffins cooked on the griddle. * Luncheon Muffins. For a dozen muffins use one pint of flour, half a pint of cream or milk, an egg, a table-spoonful of butter, one of sugar, two level teaspoonfuls of baking-powder, and half a teaspoonful of salt. Mix the flour and baking-powder. Beat the egg and sugar together. Melt the butter, and after adding it to the beaten egg and sugar, beat the mixture for a minute. Now add the salt and milk, and finally the flour and baking-powder. Mix quickly, and after putting into buttered muffin-pans, bake in a rather hot oven for twenty-five minutes. * Wheat Gems. These are easily and quickly made. The materials are : a quart of milk, a quart of sifted flour, half a dozen eggs, one table-spoonful of sugar

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