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                       CRUMPETS & MUFFINS (ENGLISH)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       qt           Water
   2       oz           Yeast
     1/2   lb           Potatoes
     1/2   oz           Salt
                        Flour

  MUFFINS: Wash, peel & boil the potatoes, rub through a
  colander, add the water (just warm enough to bear the
  hand in it without discomfort); then dissolve the
  yeast & salt in it, & stir in sufficient flour to make
  a moist paste. Beat it well in a deep bowl & then
  clear off the paste from the hands; cover over with a
  clean cloth & leave it to rise in a warm place. When
  it has well risen, & is light & spongy, turn it out on
  the table, dredge over with flour, & then divide it
  off into pieces about 3 oz in weight, roll them up
  into round shapes, & set them on a wooden tray, well
  dusted with flour to prove. When light enough, see
  that the hot plate is hot, & then carefully transfer
  the muffins from the tray, one at a time, using a thin
  tin slice for the purpose, taking particular care not
  to knock out the proof or the muffins will be spoilt.
  When they have been properly cooked on one side, turn
  over with the slice & cook the other side. When the
  muffins are done, brush off the flour, & lay them on a
  clean clothe or sieve to cool. To toast them, divide
  the edge of the muffin all round by pulling it open to
  the depth of about 1 inch with the fingers. Put it on
  a toasting fork & hold it before a clear fire till one
  side is nicely browned, but not burnt; turn, & toast
  it on the other. Do not toast them too quickly,
  otherwise the middle of the muffin will not be warmed
  through. When done, divide them by pulling them open;
  butter them slighlty on both sides, put them together
  again, & cut them into halves. Pile on a hot dish &
  send quickly to table. Time: 25 to 30 minutes to bake.
  Sufficient for about 2 dozen muffins.
  CRUMPETS: Proceed exactly the same as directed for
  Muffins (above), but stir in only half the quantity of
  flour used for them, so that the mixture is more of a
  batter than a sponge. Cover over, & leave for 1/2 an
  hour. At the end of that time take a large wooden
  spoon & well beat up the batter, leave in the spoon,
  cover over, & leave for another 1/2 an hour. Then give
  the batter another good beat up. This process must be
  repeated 3 times with the intervals. When completed,
  see that the hot plate is quite hot, lay out some
  crumpet rings rubbed over inside with a little clean
  lard on a baking tin, & pour in sufficient of the
  batter to make the crumpets. When cooked on one side,
  turn over with a palette-knife, & when done take off
  on to a clean cloth to cool. Muffins & crumpets should
  always be served on separate dishes, & both toasted &
  served as quickly as possible. Time: about 20 minutes
  to cook. Sufficient for about 2 dozen crumpets.
 


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