Crumpets
From Physical culture cook book, 1901
Fill the pans or rings only half full, as the crumpets will rise in baking.
Presented as published in 1901. 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
1669Calories
57 gProtein
313 gCarbs
54 gFat
Full nutrition (30 nutrients)
Calories1669 kcal
Protein57 g
Carbohydrates313 g
Sugars23 g
Total Fat54 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol153 mg
Sodium197 mg
Potassium1250 mg
Calcium677 mg
Iron21 mg
Magnesium159 mg
Phosphorus906 mg
Zinc4.8 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)26 mg
Folate602 mcg
Choline87 mg
Water473 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 11. The excerpt below is the record exactly as published.
Crumpets. — Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast cake
Cook this with the app: pantry check, scaling, and the assistant.