Crumpets

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Mix the salt and sugar with the flour.
  2. Dissolve the yeast in a little of the milk and stir it into the flour.
  3. Break the egg into it, and beat together with a wooden spoon.
  4. Then add the remainder of the milk by degrees, making it into a nice batter.
  5. Set it before the fire, covered with a cloth, to rise for two hours.
  6. Bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove.
  7. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.
  8. The crumpet rings should be slightly buttered.
  9. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter.
  10. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone.
  11. They cook very quickly.
Original Text
*Crumpets ³⁄₄ lb. of fine flour ³⁄₄ oz. German yeast 1 tea-spoonful powdered sugar A pinch of salt 1 pint, bare measure, of milk 1 egg Mix the salt and sugar with the flour. Dissolve the yeast in a little of the milk and stir it into the flour. Break the egg into it, and beat together[Pg 116] with a wooden spoon. Then add the remainder of the milk by degrees, making it into a nice batter. Set it before the fire, covered with a cloth, to rise for two hours, and bake in tin rings, on a slab of stone or marble, heated on the top of an ordinary kitchen range or close stove. (This will take about two hours to heat. The stone must be not less than one and a half inches thick, or it is liable to crack with the heat. A discarded marble mantel-piece is excellent for this purpose.) The crumpet rings should be slightly buttered. Place them on the stone when your batter is ready and pour into each a small tea-cupful of the batter. As soon as the crumpet has risen, remove the ring, and turn the crumpet over on the stone. They cook very quickly.
Notes
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