Indian Crumpets

Ingredients

• a quart of warmed milk
• two large tablespoonfuls of yeast
• a little salt
• as much wheat flour as will thicken the milk
• a gill of melted butter
• make into a soft dough with yellow corn-meal

Method

1. 1

   Stir yeast, salt, and flour into warm milk to make a batter.

2. 2

   Let rise overnight.

3. 3

   Add melted butter and corn-meal to form a soft dough.

4. 4

   Bake on a buttered griddle for about fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 738. The excerpt below is the record exactly as published.

a little salt to flavour, and two table- spoonfuls of yeast stirred into half a pint of warm water. Put the yeast into it, after making a hol- low in the centre, and make a batter of the sur- rounding flour, which must be covered lightly with flour and with a warm woollen cloth, and placed before the fire to rise for an hour or 1 well risen, knead the flour into a h with as much more warm water lecessary, and then make it into IND ( 325 ) IND loaves which should be allowed to rise for nearly half an houi' before being baked. Time, an hour and threc-quarturs to two houis. Suffi- cient for two loaves. Indian Corn-floiir Bread (another way). — i>tv Bread, Indian Corn. Indian Cress,Nasturtiums, Pickled. — The young leaves and tlowers are some- times used as an ornamental addition to salads. The berries should be gathered in August and September for pickling ; they are ns(;d by some as a substitute for capers. Put them as they are gathered, after rubbing them in a dry clotli, into vinegar, and allow to each <iuait two ounces of salt, and fifteen pepper- corns. Put the vinegar, &c., into bottles, and till with the nastui'tium seed as it is gathered from day to day. When full, cork tightly. Indian cress is seldom to be bought, but it is easily cultivated, and thi'ives well in i)oor soil. Indian Cress, Nasturtiums, Pickled (another way) . — Gather the nastui-tiums before they get old and di-y. Wash the grit from them in cold water, and sprinkle well with salt. Drain them the next day, and when quite dry scatter amongst them, in an earthen pickle-jar, whole pepper, a few cloves, tarragon leaves, and sliced horseradish. Pour vinegar enough to cover, and let it be cold. Indian Crumpets. — Stir into a quart of waimed milk two large table-spoonfuls of yeast, ;i little salt, and as much wheat flour as will thicken the milk to a batter. Cover it up closely by the side of the fire until next morning, then add a gill of melted butter, and make into a soft dough with yellow corn-meal

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