Crumpets
From The Common sense recipe book, 1898
Quick making and quick baking are essential.
Presented as published in 1898. 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
897Calories
29 gProtein
136 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories897 kcal
Protein29 g
Carbohydrates136 g
Fiber0 g
Sugars13 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol221 mg
Sodium2016 mg
Potassium558 mg
Calcium675 mg
Iron10 mg
Magnesium71 mg
Phosphorus599 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate274 mcg
Choline186 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 86. The excerpt below is the record exactly as published.
one- half teaspoonful salt. Beat two eggs, whites and yolks separate- ly, add to yolks one-half cup sweet milk or water. Stir slowly into flour, and add one-half cup melted butter. Stir in whites last. Bake in muffin pans two-thirds full. CRUMPETS. Melt one small tablespoonful lard. Add to it one egg and one and one-half gills milk. Beat well, then add one-half teaspoon- ful salt, one teaspoonful sugar, one and one-half teaspoonfuls Eagle Baking Powder sifted with two and one-half gills flour
Cook this with the app: pantry check, scaling, and the assistant.