Rice Crumpets
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
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.
Rice Crumpets. — 3 eggs, 134 cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, 34 cup flour, 2 teaspoons Royal Baking Powder, 34 tea¬ spoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle. Crumpets. — Melt 1 heaping tablespoon lard; add 2 beaten eggs and 134 cups milk Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 234 cups flour. Crumpet-rings are larger than muffin-rings. Put greased rings on hot greased griddle ; fill % full with batter. Turn when half done. 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.