London Crumpets

Name: London Crumpets
Ingredients: 134 pints flour; 34 teaspoon salt; 1 teaspoon sugar; 2 teaspoons Royal Baking Powder; 1 egg; nearly a pint milk and cream in equal parts; 1 teaspoon extract cinnamon

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

3002Calories

53 gProtein

285 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories3002 kcal

Protein53 g

Carbohydrates285 g

Fiber0 g

Sugars4.7 g

Total Fat183 g

Saturated Fat101 g

Monounsaturated Fat38 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol688 mg

Sodium1672 mg

Potassium1003 mg

Calcium1044 mg

Iron21 mg

Magnesium129 mg

Phosphorus1620 mg

Zinc4.2 mg

Copper0.6 mg

Manganese2.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)3.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)23 mg

Folate561 mcg

Choline147 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.

London Crumpets. — 134 pints flour, 34 tea¬ spoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder; add beaten egg, milk, cream, and extract; mix into rather firm batter ; half fill large greased muffin-rings on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Hominy Crumpets. — 1 scant cup boiled hominy, 2 cups milk, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crum¬ pets. Bannocks. — Scald 2 cups Indian corn meal with just enough boiling water to' moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 table¬ spoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with 34 teaspoon salt

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