Crumpets
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 quart bread dough
- 3 fresh eggs
- milk-warm water
Instructions
- Take a quart of dough from your bread at a very early hour in the morning.
- Break three fresh eggs, separating the yelks from the whites, and 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 and pour on the batter to look quite round. They do not require turning.