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Muffins And Crumpets (Mrs. Beeton's)

This Muffins And Crumpets (Mrs. Beeton's) recipe uses Water, Yeast, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 qt
• 2 oz
• 1/2 oz

Method (preview)

1. 1

   MUFFINS: Wash, peel and 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 and salt in it, and stir in sufficient flour to make a moist paste.

2. 2

   Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place.

3. 3

   When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove.

4. 4

   When light enough, see that the hot plate is hot, and 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.

5. 5

   When they have been properly cooked on one side, turn over with the slice and cook the other side.

6. 6

   When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool.

7. 7

   Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins.

8. 8

   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.

9. 9

   Cover over, and leave for 1/2 an hour.

10. 10

    At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour.

11. 11

    Then give the batter another good beat up.

12. 12

    This process must be repeated 3 times with the intervals.

13. 13

    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, and pour in sufficient of the batter to make the crumpets.

14. 14

    When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool.

15. 15

    Time: about 20 minutes to cook. Sufficient for about 2 dozen.