Crumpets
From Pan-Pacific cook book, 1915
Cool, split open, toast, slip butter between and serve very hot in a napkin.
Presented as published in 1915. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2361 mg
Potassium638 mg
Calcium114 mg
Iron1.2 mg
Magnesium53 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water1065 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 86. The excerpt below is the record exactly as published.
CRUMPETS— ENGLISH Make a very soft sponge of a large boiled potato, mashed ; a teaspoon of salt, a yeast-cake, dissolved in a quart of luke- warm water, and sifted flour
Cook this with the app: pantry check, scaling, and the assistant.