Crumpets

Ingredients

• Two cups of lukewarm milk
• Two thirds of a cup of lukewarm water
• One quart of sifted flour
• One tablespoonful of white sugar
• Half a teaspoonful of salt
• Two tablespoonfuls of melted butter
• Half a cupful of yeast
• Soda the size of a pea

Method

1. 1

   Mix milk, yeast, water, sugar, and salted flour.

2. 2

   Beat hard and set to rise overnight.

3. 3

   In the morning, work in butter and soda, beat until light, and fill greased patty-pans.

4. 4

   Let stand before baking in a steady oven for 12-15 minutes.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 6. The excerpt below is the record exactly as published.

crumpets, com bread, Sally Luniiy quick biscuits, and a dozen other varie- ties of warm bread suitable for breakfast and tea. They furnish a very pleasant variety in the daily bill of fare, and are extremely pop- ular. Nor are they unwholesome if properly made and cooked, and eaten by well people. To weak and impaired digestive organs all kinds of warm bread are hurtful. English HnfiBns. One quart of sifted flour. Two cups of lukewarm water. Half a cup of yeast. 28 BREAKFAST BREADS. 29 One tablespoonful of butter melted, but not hot. One teaspoonful of salt sifted with the flour. Sift the flour and salt into a bowl, make a hole in the middle and pour in yeast and warm water. Stir down the flour gradually into the liquid, and when all is in, beat hard with a wooden spoon. Should the mixture be too stiff for this, add a little more water. It should be about half as thick as bread-dough. Beat for five minutes and set aside to rise, with a cloth thrown over the bowl, in a moderately warm corner. Early in the morning stir the melted butter into the dough, beat hard for two minutes, and leave for half an hour in the covered bowl in a warm place — such as on a stool near the fire — turning it several times. Grease muffin-rings well with sweet lard, arrange them upon a greased griddle set over the fire and already warmed (not really hot), 30 COOKERY FOR BEGINNERS. fill about half-way to the top with batter, and bake quickly. When the dough fills the rings and begins to look firm on the top, slip a knife under one and peep at the under side. If it is delicately browned, turn the rings over with a spatula or cake-turner. This must be done quickly and dexterously, so as not to spill the batter. When quite done, wrap a thick cloth about your fingers, take up the muffin-rings one by one ; pass a sharp knife around the inside of each, to loosen the muffin, and shake it out upon a hot plate. Pile them up neatly and cover with a clean napkin. These muffins must be broken, not cut open, and buttered while hot. The English split, toast and butter cold muffins. Onunpets. Two cups of lukewarm milk. Two thirds of a cup of lukewarm water. One quart of sifted flour. BREAKFAST BREADS. 31 One tablespoonful of white sugar. Half a teaspoonful of salt. Two tablespoonfuls of melted butter. Half a cupful of yeast. Soda the size of a pea

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