Crumpets
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Serve hot with butter and caviar for an excellent dish.
Presented as published in 1904. 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
1052Calories
39 gProtein
189 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1052 kcal
Protein39 g
Carbohydrates189 g
Fiber0 g
Sugars12 g
Total Fat39 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol282 mg
Sodium922 mg
Potassium750 mg
Calcium792 mg
Iron14 mg
Magnesium98 mg
Phosphorus751 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate386 mcg
Choline190 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.
Crumpets. — These are not opened, but toasted carefully and quickly, buttered on both sides, and served singly, or in pairs, on a hot water dish. It is not good to pile too many on top of each other or they will get sodden. Above all, serve hot ! If you must make these (and they are always nicer if served hot from the j>an, than if allowed to get cold and then re-heated), try this : Sift together |lb. of fine flour, foz. of baking powder, and a small salt- spoonful of salt ; now stir into this loz. of liquefied butter, a well-beaten, whole egg, and enough milk to bring it all to a smooth batter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.