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English Crumpets

A batter of milk, yeast, salt, flour, butter, soda, baked in muffin rings on a griddle.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

English Crumpets

Ingredients

Directions

Make the batter

  1. Combine one quart of warm milk, half a cup of yeast, one teaspoonful of salt, and enough flour to make a stiff batter.

  2. When the batter is light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little water, and a very little more flour.

  3. Let the mixture stand for twenty minutes or until it becomes light.

Cook and serve

  1. Grease muffin rings, place them on a hot griddle, and fill each ring half full with the batter.

  2. When the batter is done on one side, turn the ring and bake the other side.

  3. Butter the crumpets while hot, pile them together, and serve immediately.

Nutrition, whole recipe (rough)

755Calories
21 gProtein
21 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas that makes the batter rise and gives the crumpets their open, airy texture.
Milk
Adds liquid that hydrates the flour and contributes to a soft, tender crumb.
Butter
Adds fat that enriches the crumb and keeps the crumpets moist and tender.
Soda
Reacts with the batter to release extra gas, helping the crumpets rise and lighten.
Flour (in the method)
Forms the batter's structure, which holds the bubbles produced by the rising agents.

The step that matters

Turning the crumpets. Turn each crumpet only once the top is set and bubbly. If flipped too early, the unset batter tears or collapses, and the rings can leak batter, so the crumpet will not hold its shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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