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London Crumpets
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
643Calories
13 gProtein
99 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein13 g
Carbohydrates99 g
Fiber2 g
Sugars46 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol42 mg
Sodium408 mg
Potassium309 mg
Calcium206 mg
Iron5.1 mg
Magnesium56 mg
Phosphorus234 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E1.5 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate112 mcg
Choline74 mg
Caffeine9.7 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.
London Crumpets. One pint of cream and milk in equal proportion, V^ pints of flour, 1 teaspoon sugar, % teaspoon salt, 2 teaspoons baking powder, 1 egg, 1 teaspoon extract of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.