Yorkshire Pudding
From Purity flour cookbook, 1917
Cut into squares and serve around the roast.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 58. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING Before meat is done make the pudding. Pour some of the dripping from under the meat into another baking-pan, turn the pudding into it and bake 45 minutes. 3 eggs. 1 pint milk. i cup Purity Flour. 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.