Crumpets

Ingredients

• One pound of best Flour
• Two tablespoonfuls of Brewer’s Yeast
• Half a teaspoonful of Salt
• About a pint and a quarter of lukewarm Water

Method

1. 1

   Put the flour in a large basin, and mix in the salt.

2. 2

   Put the yeast in a jug with the lukewarm water, stir it up, and let it stand for ten minutes, then pour it gently on to the flour, but do not disturb the sediment at the bottom of the jug.

3. 3

   Mix it well till it is a smooth batter about the same consistency as for Yorkshire pudding, cover the basin with a cloth, and stand it aside in a warm place or in some warm water, to rise for two hours.

4. 4

   Place the rings on to the hot iron or stove for baking, and pour the batter gently into the rings and bake them.

5. 5

   They must be watched, and when the top of the batter is covered with small bladders turn the rings carefully to the other side with a palette knife, when they will soon be done.

6. 6

   They will only take about five minutes to bake.

7. 7

   For serving they should be toasted and buttered.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 86. The excerpt below is the record exactly as published.

Crumpets. Ingredients. One pound of best Flour. Two tablespoonfuls of Brewer’s Yeast. Half a teaspoonful of Salt. About a pint and a quarter of lukewarm Water

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