Mrs Beetons Baking Recipes Revisited

Crumpets

To every 1.1lt (2 pints) Milk allow:
40g (1½oz) German Yeast [or

Modern Equivalent]
Flour
Pinch Salt

Warm the milk, add the yeast and mix together well.
Put into a bowl and stir in enough flour to make into a dough of the consistency of batter.
Cover with a cloth and place it in a warm place to rise.
Pour into iron rings, which should be ready on a hot plate.
Cook them and when one side appears done, turn them quickly over, to cook the other side.
Grill, until nicely brown on one side, but do not allow it to blacken.
Turn it and brown the other side.
Spread with butter, cut it in half and, when all are done, pile them on a hot dish and serve quickly.
Muffins and crumpets should always be served on separate dishes and both toasted and served as expeditiously as possible.

Time: From 10 to 15 minutes to bake them.
Sufficient: Allow 2 crumpets to each person.

CRUMPETS

1728. These are made in the same manner as muffins; only, in making the mixture, let it be more like batter than dough. Let it rise for about 1/2 hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. To toast them, have ready a very bright clear fire; put the crumpet on a toasting-fork, and hold it before the fire, not too close, until it is nicely brown on one side, but do not allow it to blacken. Turn it, and brown the other side; then spread it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible.

Time - From 10 to 15 minutes to bake them.

Sufficient - Allow 2 crumpets to each person.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Crumpets

Mrs Beeton
Recipes