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Baked Yorkshire Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 120. The excerpt below is the record exactly as published.
BAKED YORKSHIRE PUDDING. Quantity for 6 Persons. 1 egg 1 pinch of salt 1 white of egg 6 tbsps. of butter % pt. of milk 6 tbsps. of mutton suet 1 cup of flour
Cook this with the app: pantry check, scaling, and the assistant.