1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Makes 24 Muffins or Crumpets flour 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. 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. 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. 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. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean cloth 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 and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and 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, and cut them into halves. Pile on a hot dish and 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, and leave for 1/2 an hour. 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. 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, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen. From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890's). Posted by June Hoffman, 8/93
How To make Muffins and Crumpets(Mrs. Beeton's)'s Videos
Enjoy! We are enjoying some crumpets with butter and a lovely hot chocolate!!!
Test Square Crumpets (Converted)
Wed, Sep 18, 2019
MARION HARLAND'S COOKERY FOR BEGINNERS by Marion Harland FULL AUDIOBOOK | Best Audiobooks
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Table of contents:
00:00:00 01 - Home-made Yeast and the first Loaf
00:10:24 02 - Bread Sponge and Breakfast Breads
00:23:12 03 - Breakfast Breads
00:31:27 04 - Other Breakfast Breads
00:35:42 05 - Eggs
00:46:07 06 - Broiled Meats
00:51:38 07 - Fried Meats
01:00:51 08 - What to do with Left-overs
01:11:17 09 - Other Dinner Dishes
01:25:12 10 - Meats
01:36:52 11 - Vegetables
01:50:37 12 - Desserts
02:01:44 13 - Cake-making
02:11:53 14 - Jellies, Creams, and other fancy Dishes for Tea and Luncheon, or Supper-Parties
Language: English
Duration: 02:20:41
Download (LibriVox):
EASY Homemade Crumpets
Here are my crumpets - very nice!
CRUMPETS (makes 6)
INGREDIENTS
• 150g plain white flour
• 200ml warm water
• 1/2 tsp salt
• 1/2 tsp white sugar
• 1 tsp baking powder
Yeast Mixture
• 1 tsp instant/dry yeast
• 1 TBSP warm water
Cooking:
• 2 tbsp unsalted butter
METHOD
Dissolve the yeast in 1 TBSP of warm water
Place the flour, water and salt in a bowl and whisk for 2 minutes by hand or 1 minute with a handheld electric blender
Add the yeast mix, sugar and baking powder into the bowl, then whisk for 30 seconds (or 15 sec)
Cover the bowl and place in a warm place for 15 to 30 minutes until the surface gets foamy
Grease 2 or 3 rings with butter
Lightly brush a non-stick frying pan with melted butter then place rings in the pan.
Heat the pan until a knob of butter on a fork just sizzles when it touches the surface of the pan
Pour enough batter into the rings to half fill them
Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
Turn heat down and cook for 1 minute - some bubbles should pop around the edges
Turn heat down a bit more and cook for a further 2 1/2 to 4 minutes, until the surface is set and it is clear there will be no more bubbles popping! Feel free to pop any remaining bubbles
Loosen around the edges of the crumpet with a knife and remove the rings
Flip and cook the other side for 20 to 30 seconds just to give them a bit of colour
Transfer to write rack to cool down
Best served reheated the following day with a great big knob of butter and the topping of your choice
#ddu
Homemade Crumpets | Diggy Dishes Up!
Victoria Sponge Sandwiches - Mrs. Beeton's 1906 Recipe
Today I'm experimenting with Victoria Sandwiches from Mrs. Beeton's 1906 version of her Book of Household Management. They turned out so well, I was so pleased!
On a side note, check out archive.org where you can find thousands of old and out of print digitized books and news articles that are utterly fascinating.
RECIPE FOR VICTORIA SPONGE SANDWICHES
4oz sugar
3 eggs (separated)
2oz melted butter
6oz flour
1 tsp baking powder
pinch of salt
jam
milk
Stir the sugar and yolks of eggs together until thick and creamy, then add the butter melted. Pass the flour, baking-powder and a good pinch of salt through a sieve, stir it lightly into the rest of the ingredients, and add milk by degrees until the mixture drops readily from the spoon. Now whisk the whites of eggs stiffly, stir them in as light as possible, and our the preparation into a well-buttered Yorkshire pudding tin. Bake in a moderately hot oven for about 20minutes, let it cool, split in halves, spread thickly with jam, replace the parts, and press lightly together. Cut into finger-shaped pieces, arrange them in groups of 3, letting the layers cross each other, sprinkle liberally with powdered sugar, and serve.
Tasty History Ep 1: Trust Issue Crumpets
Join us as we try out historical recipes! On this episode, we bumble our way through making English crumpets from the Victorian era.
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