Crumpets

Ingredients

• 1 pint milk
• ¼ yeast cake dissolved in
• 3 cups flour
• ¼ cup lukewarm water
• 114 teaspoon salt
• 4 cup melted butter

Method

1. 1

   Scald milk, cool to lukewarm, add flour.

2. 2

   Beat until smooth.

3. 3

   Add salt, butter, and yeast cake.

4. 4

   Beat.

5. 5

   Let rise until light or double its bulk.

6. 6

   Place greased muffin rings on hot greased griddle, half fill with dough, cook until batter sets, then turn and cook until brown on both sides.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 37. The excerpt below is the record exactly as published.

4 cup lukewarm water 3 tablespoons sugar 314 cups flour Mix first five ingredients. When lukewarm, add dissolved yeast cake and flour. Unless cooked hominy is rather stiff, more flour will be needed. Cover and let rise until light. Cut down, fill buttered gem pans % full, let rise 1 hour, and bake in moderate -oven (375° F.). Makes 24 muffins. Raised Rice Muffins. Use 1 cup hot boiled rice in place of hominy and add 2 egg whites, beaten stiff. RAISED OATMEAL MUFFINS 34 cup scalded milk V4 yeast cake dissolved in 14 cup sugar \4 cup lukewarm milk Y teaspoon salt 1 cup cold cooked oatmeal 2% cups flour Add sugar and salt to scalded milk. When lukewarm, add dis- solved yeast cake. Work oatmeal into flour with tips of fingers and add to first mixture. Beat thoroughly, cover, and let rise over- night. Fill buttered iron gem pans % full, let rise in warm place that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven (375° F.) 25 to 30 minutes. Makes 24 muffins. ENGLISH MUFFINS 1 cup scalded milk 1 yeast cake dissolved in 1 cup water 1 tablespoon water 1 teaspoon salt 3 tablespoons shortening 1 teaspoon sugar 4 cups bread flour Cool milk to lukewarm, add water, salt, sugar, dissolved yeast cake, and 2 cups flour. Beat well. Let rise to double in bulk. Add shortening (slightly softened) and remaining flour. Beat and knead thoroughly to insure fine texture. Let rise until double in bulk. Place on slightly floured board. Flatten with rolling-pin to 34 inch in thickness. Let stand until light. Cut with cutter 21% inches in diameter. Bake 15 minutes on hot buttered griddle, turning several times during cooking. Cut-out muffins may be kept in refrigerator until wanted. Makes 24 to 30 muffins. 88 THE BOSTON COOKING-SCHOOL COOK BOOK CRUMPETS 1 pint milk 14 yeast cake dissolved in 3 cups flour 4 cup lukewarm water 114 teaspoon salt 4 cup melted butter

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