British/Irishnut-freesoy-freefish-freeshellfish-free
Roast Beef with Yorkshire Pudding
From Temperance cook book, 1887
Serves 4
The pudding should be a fine brown.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 19. The excerpt below is the record exactly as published.
ROAST BEEF WITH YORKSHIRE PUDDING. Never wash the meat, but if necessary, wipe with a damp cloth, sprinkle with salt, pepper, and flour; if not fat, put three or four pieces of butter the size of a hickory-nut on it; put in a dripping- pan without water, letting it rest on a wire frame or some small sticks to keep it from the pan; baste and turn it often, baking from fifteen to twenty minutes for every pound. Make the pud- ding, to eat like vegetables with the roast, as follows: One pint of milk, take three eggs, three cups of flour, teaspoonful of salt
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