Recipes > Breads > Crumpets



  • 1 quart of dough
  • 3 fresh eggs


Take the dough from your bread at a very early hour in the morning; break the eggs, separating the yelks from the whites; whip them both to a froth, mix them with the dough, and add gradually milk-warm water, till you make a batter the thickness of buckwheat cakes: beat it well, and set it to rise till near breakfast time; have the griddle ready, pour on the batter to look quite round: they do not require turning.


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The Virginia Housewife (1860).

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