Crumpets

Ingredients

• one pint of new milk
• one ounce of butter
• a beaten egg
• a pinch of salt
• a quarter of a pint of fresh yeast
• flour enough to make it into batter

Method

1. 1

   Warm the milk and butter in a saucepan; when the butter melts, take it from the fire, let it cool a little, and mix with it the beaten egg, salt, and flour to make a batter.

2. 2

   Lastly, add the yeast.

3. 3

   Cover and let it stand in a warm place for a quarter of an hour.

4. 4

   Bake the crumpets slightly on a greased iron plate or in a frying-pan, turning them quickly when one side appears cooked.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 430. The excerpt below is the record exactly as published.

Crumpets. — Warm one pint of new milk and one ounce of butter in a saucepan ; when the butter melts, take it from the fii'e, let it cool a little, and mix with it a beaten egg, a pinch of salt, and fioiu- enough to make it into batter; lastlj", put with it a quarter of a pint of fresh yeast

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