Yorkshire Pudding
From Cooking with wholegrains, 1947
This may also be baked in a square shallow cake pan with about 4 tablespoons of fat from the roast put in the bottom of the pan.
Presented as published in 1947. 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 Cooking with wholegrains (1947) by Ellen Orton, page 13. The excerpt below is the record exactly as published.
Yorkshire Pudding 2 EGGS BEATEN 14 TEASPOON SODA I CUP BUTTERMILK 4 TEASPOON SALT I CUP CORN MEAL
Cook this with the app: pantry check, scaling, and the assistant.