Yorkshire Pudding

Ingredients

• three eggs
• one pint of milk
• six large tablespoonfuls of flour
• one-half teaspoonful of salt
• two dashes of pepper

Method

1. 1

   Beat eggs and add milk.

2. 2

   Mix flour with eggs and milk, strain to avoid lumps, then add salt and pepper.

3. 3

   Pour into a dripping pan with drippings and bake until set.

4. 4

   Cut into squares and serve with meat.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 52. The excerpt below is the record exactly as published.

Yorkshire Pudding.— This is a batter pudding cooked where it will receive the drippings from the roasting meat, and it is very good; as originally made it was cooked in front of an open fire, where it would receive drippii^s from the meat cooking upon a spit. About an hour before the roast of beef is done drain off the gravy, leaving about two tablespoon fuls in the dripping pan. The meat should be laid upon a rack over the pan, so as to raise it up. The pudding requires three eggs, one pint of milk, six large tablespoonfuls of flour, one-half teaspoonful of salt, and two dashes of pepper

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