English Crumpets

Original Recipe

One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little water and a very little more flour; let it stand twenty minutes or until light. Grease some muffin-rings, place them on a hot griddle and fill them half full of the batter; when done on one side turn and bake the other side. Butted them while hot; pile one on another and serve immediately.

Ingredients

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  • 1 quart of warm milk
  • 1 cup of yeast
  • 1 teaspoonful of salt
  • 1 stiff batter
  • 1 cupful of melted butter
  • 1 teaspoonful of soda dissolved in a little water and a very little more flour
  • 1 hot griddle and fill them half full of the batter
  • 1 on one side turn and bake the other side
  • 1 on another and serve immediately

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Required Gear

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Griddle

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Instructions

  1. 1

    One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little water and a very little more flour; let it stand twenty minutes or until light.

  2. 2

    Grease some muffin-rings, place them on a hot griddle and fill them half full of the batter; when done on one side turn and bake the other side.

  3. 3

    Butted them while hot; pile one on another and serve immediately.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)