Crumpets

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Weigh 1lb. of flour.
  2. Rub down half an ounce of German yeast with a little sugar and water.
  3. Pour a pint of warm milk over the yeast mixture, and let it stand to settle.
  4. Strain the yeast mixture into the flour and stir it well.
  5. Put the mixture in a warm place to rise.
  6. When well risen, add another pint of milk, with a little salt and two well-beaten eggs.
  7. Set it aside in a warm place to rise again.
  8. Heat the griddle or frying-pan.
  9. Rub the griddle or frying-pan with a piece of butter.
  10. When the batter has risen sufficiently, pour a teacupful of the batter into the pan without stirring the mixture.
  11. As soon as it is set, turn it over quickly with a slice.
  12. Lay them as soon as they are done on a clean cloth, and cover them with another.
  13. Toast them when wanted.
Original Text · last edited 4 days ago
Crumpets.—Weigh 1lb. of flour, rub down half an ounce of German yeast with a little sugar and water, pour a pint of warm milk over it, and let it stand to settle; strain it into the flour, stir it well, and put in a warm place to rise. When well risen add another pint of milk, with a little salt and two well-beaten eggs; set it aside in a warm place to rise again. Heat the griddle or frying-pan, rub it with a piece of butter, and, when the batter has risen sufficiently, pour a teacupful of the batter into the pan without stirring the mixture. As soon as it is set turn it over quickly with a slice, lay them as soon as they are done on a clean cloth, and cover them with another. Toast them when wanted.
Notes
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