Yorkshire Pudding
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 23. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. Use with roast beef; beat well together tour eggs, six ounces of flour, two of butter, salt, mace; when the roast beef is nearly done pour the batter around it in the gravy and bake until done. BAKED NOODLE PUDDING. Boil in salt water a half hour one pound of noodles, pour into the strainer. Beat ten eggs, six ounces of sugar, the rind of a lemon grated, three quarters of a pint of cream; butter the pan and sprinkle with cracker dust; mix the noodles with the eggs; pour in the pan a layer of the noodles and sprinkle with currants, and continue until the pan is full and bake; serve with fruit* Je y ' LEMON PUDDING. Grate the rind of four lemons, squeeze the juice of one lemon. Beat three quarters of a pound of butter, four eggs
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