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Crumpets
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
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
336Calories
11 gProtein
68 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein11 g
Carbohydrates68 g
Fiber0 g
Sugars0.3 g
Total Fat8.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium3011 mg
Potassium145 mg
Calcium346 mg
Iron5.6 mg
Magnesium27 mg
Phosphorus241 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate142 mcg
Choline38 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 370. The excerpt below is the record exactly as published.
Crumpets. — Freshly-made Crumpets are much better than those bought cold and toasted afterwards. Thoroughly mix together twelve ounces of Vienna flour (that is, fine pastry flour), a small saltspoonful of salt, and three-quarters of an ounce of Teatman’s powder. Then stir in an ounce of butter melted, one egg well beaten, and enough milk to form a smooth hatter
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