Dinner
Indian meal crumpets
Indian meal crumpets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding and pour it gradually upon two full cups of corn-me.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a quart of milk to scalding and pour it gradually upon two full cups of corn-meal.
- When thoroughly mixed, stir into this a tablespoonful of granulated sugar and a quarter of a yeast-cake dissolved in a little warm milk.
- Early in the morning add a tablespoonful of melted cottolene or other fat and beat hard for a moment before pouring the batter into muffin-tins.
Historical transcription
Source method
- 1
Heat a quart of milk to scalding and pour it gradually upon two full cups of corn-meal. When thoroughly mixed, stir into this a tablespoonful of granulated sugar and a quarter of a yeast-cake dissolved in a little warm milk. Cover the bowl or batter with a clean cloth and set to rise. Early in the morning add a tablespoonful of melted cottolene or other fat and beat hard for a moment before pouring the batter into muffin-tins. Set near the range for twenty minutes and bake.
Nutrition pending
No invented nutrition numbers.
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