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Civil War Cookin':
Hydropathic Crumpets

HYDROPATHIC CRUMPETS

1 qt. warm milk
1 tsp. sugar
1/2 c. potato yeast (use 1 pack dry or 1 cube cake commercial yeast)
Flour (wheat, whole wheat, rye, or corn as desired)
1/2 c. cream

Mix a quart of warm milk, a teaspoonful of sugar, and a gill of potato-yeast, with flour or meal enough to make a rather thin batter. When light, add a teacupful of sweet cream; then let it rise about twenty minutes, and bake it as muffins, or in cups.

From The Hydropathic Cook-Book by R. T. Trall, M. D. 1854.

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