Yorkshire Pudding

Ingredients

• One pint of milk
• Two-thirds of a cupful of flour
• Three eggs
• One scanty tea-spoonful of salt

Method

1. 1

   Beat the eggs very light, add the salt and milk, and then pour about half the mixture upon the flour.

2. 2

   When this is perfectly smooth, add the rest of the liquid.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 59. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING. A rib or sirloin roast should be prepared as directed for roasting. When within three-quarters of an hour of being done, have the pudding ready to put in with the meat. Butter a pan like that in which the meat is being cooked, and pour in the pudding. Put the rack upon which the meat has been roasted across the pan, not in it. Place the meat on the rack again, return it to the oven and cook forty-five minutes. If there should be but one roasting pan, take up the meat, pour off the gravy, saving it in a separate dish to prepare a gravy for the beef, and put the pudding in the roasting pan. 'Cut it in squares when done, and garnish the beef with these. Another method is to use a pan that has squares stamped 142 MEATS. 143 in it. This produces even squares, with crusT: on all the edges, which cannot be obtained by baking in a flat pan. Still another way is to heat and oil the iron gem-pans and pour the batter into them to cook, basting with the dripping from the roast. When this utensil is used for baking, there is no necessity for cutting into the pudding, which always tends to make it heavy. Serve each person one of the gems with their meat. YORKSHIRE PUDDING. One pint of milk. Two-thirds of a cupful of flour. Three eggs. One scanty tea-spoonful of salt

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