Yorkshire Pudding

Ingredients

• 2 oz. of flour
• 1 egg
• 3/4 pint of milk and water
• 1 teaspoonful of salt

Method

1. 1

   Stir the mixed egg and milk gently into a hole in the middle of the flour to prevent lumps.

2. 2

   Pour the batter into a flat tin with hot fat and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 19. The excerpt below is the record exactly as published.

Yorkshire puddings and baked potatoes. The cooking of a joint may be demonstrated at this lesson, but it is difficult for every child to get real practice on such small pieces for roasting as are generally supplied, and steak, stuffed hearts, and stuffed steak may be used ; but these give very little practice for large joints, so by far the best way is for each child to cook a heart or rolled steak, Yorkshire pudding and potatoes, and to cook a biggish joint in turn during the following lessons. The use of the Dutch oven should be shown and practised, as this is easily fixed on a parlour stove. The great point in teaching the baking of Yorkshire THE PROCESSES OF COOKERY 45 puddings is to emphasize the fact that the batter should be poured into a flat tin well covered with smoking hot fat, and then placed in a hot oven. The real way of baking it under the meat is not easy for a class. This might be managed in a gas oven where only one Yorkshire pudding was required by suspending the meat from a hook so] that it dripped on to the baking tin containing the Yorkshire pudding. Each child should make up 2 oz. of flour, ^ egg, 3- pint of milk and water, \ teaspoonful of salt,

Cook this with the app: pantry check, scaling, and the assistant.