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Crumpets, Scotch

From Consult me, 1902

Serves 1

Presented as published in 1902. 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

557Calories
44 gProtein
39 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein44 g
Carbohydrates39 g
Fiber10 g
Sugars24 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol462 mg
Sodium348 mg
Potassium1227 mg
Calcium669 mg
Iron2.6 mg
Magnesium90 mg
Phosphorus930 mg
Zinc6.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0.1 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.6 mg
Niacin (B3)16 mg
Folate919 mcg
Choline393 mg
Caffeine0 mg
Water510 g

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 180. The excerpt below is the record exactly as published.

e table-spoonfuls of yeast and a little salt ; set it before the fire for an hour to rise ; make it into buns; and place before the fire on a tin for half an hour ; lastly brush them over with warm milk, and bake to a nice brown in a slow oven. CROUP. — This is a dangerous disease. It is common to infancy, and rarely occurs to adults. It is an inflam, mation of the larynx, treachea, and con- tiguous tissues. It derives its name from the peculiar sound of the voice and breathing, being of a whistling or crow- ing character, owing to a contraction of the glottis. It generally commences with a common cold and catarrh, hoarse- ness, cough, and increased difficulty of breathing, and the crowing already spoken of. It demands prompt treat- ment. The great object is to diminish the inflammation and irritation, and to relax the spasmodic state of the muscles in the parts diseased. The vessels in those parts are overcharged with blood, by an imperfect action of the exhalents. Place the feet in warm water, and give an emetic. After bathing, rub the legs and feet well with flannel. Then give a vapour bath, if the patient can bear it. (See Emetic Pcrwdcr — Expectorant Tincture.) Repeat the process, if need- ful. The perspiration will be greater by applying to the feet and each side hot bricks, and wrapped in flannel saturated with vinegar and a little water. At the same time give an aperient to produce a free action on the bowels. Apply this tincture to the throat, viz • — Half a tea-spoonful of cayenne pepper, nearly a cupful of vinegar ; simmer ten minutes, and strain. This tincture may be diluted with warm water, according to the strength of the patient. Rub it well on the throat for 5 or ro minutes ; and next saturate a flannel with it, and apply it to the throat. This application tends to relieve the internally congested blood-vessels. Repeat the application, as necessary. Mustard plasters may be applied to the feet, the upper part of the chest, and between the shoulders alternately. It has been recommended to steep hops in hot vinegar, and the patient to inhale the vapour. Even a large sponge dip- ped in as hot water as the hand can bear, squeezed half dry, and renewed before it is cool, is of great advantage. Keep the atmosphere of the room at a regular temperature. Aid the perspira- tion by warm drinks, as balm tea, Ac. CRU 149 cue To prevent a return of this disorder, keep the child warm, avoid wet feet, cold, damp, easterly winds, &c. Chil- dren whose constitutions dispose them to croup, ought to have their diet pro- perly regulated, and be kept from all crude, raw, and trashy fruits. CRUMPETS.— Beat well 2 eggs and put them into a quart of warm milk and water, with a table-spoonful of yeast ; beat in as much fine flour to make them rather thicker than a com- mon batter pudding. Heat the bake- stone very hot, rub it with a little butter on a cloth ; have a tin ring the size and thickness of a crumpet, into which pour the batter. Turn them qnickly with a thin broad knife. CRUMPETS, Orange. — Cream and new milk, of each i pint ; warm and put to it a little rennet to break it, then stir it gently ; drain on a cloth 6 hours ; take the rind of 3 oranges, boiled, as for preserving, in 3 waters ; pound fine, and mix with the curd and 8 eggs, in a mor- tar, some nutmeg, the juice of a lemon, and sugar to taste. Bake as above. ! Some persons add slices of orange. CRUMPETS, Royal. — Three cups of raised dough ; work 4 table- spoonfuls of melted butter in the dough, a cup of sugar and 3 eggs beaten ; put in buttered tins ; bake 20 minutes. When served too many should not lie on each other, as it destroys the crisp- i ness, and makes them soft. CRUMPETS, Scotch.— Milk, 1 pint ; 2 or 3 eggs ; a little butter ; 4 l table-spoonfuls of yeast, salt ; as much I oatmeal, or unsifted flour, as will make a batt
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Cook this with the app: pantry check, scaling, and the assistant.