Yorkshire Pudding

Ingredients

• one cup flour
• one heaping teaspoon of baking powder
• one-half teaspoon salt
• one-half pint milk
• two eggs
• one cup of beef drippings

Method

1. 1

   Put drippings in a nine-inch square pan, pour in batter, and bake for twenty minutes in a hot oven.

2. 2

   Cut in squares and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 58. The excerpt below is the record exactly as published.

Yorkshire pudding, m^ide as follows: T0EK8HIBE PUDDING. Marian Harland, Have at hand one and one-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoon- ful of salt. Put the flour and salt in a bowl, and stir gradually to this enough milk to make a stiff batter. When this is perfectly smooth and all the lumps are dissolved, add the remainder of the milk and a well- beaten egg. Whisk the mixture, and pour it into a well- buttered, shallow tin. Bake for an hour. Then for another half hour, place it in the pan underneath the meat, so that it will catch a little of the juice from it. Cut the puding in small, square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it. Never wash a raw roast, at least not the parts unpro- 142 KIRMESS COOK BOOK. tected by the thin skin. Wipe the skin oflf with vinegar, dry with a soft cloth, and lay the meat, cut sides at top ^nd bottom, upon the grating of your roaster. Dash a cupful of really boiling water over it. They cicatrice the surface and keep in the juices. Dredge with flour, cover and cook ten minutes to the pound, turning all tlie heat into the oven for flfteen minutes; then shift into a slower oven, or "dampen" the fire. Baste every ten min- utes with the gravy dripping into the pan. Ten min- utes before dishing the meat, wash freely with butter and dredge with browned flour, to "glaze" the roast. Never serve "made gravy" with roast beef. Pour the liquid from the pan into a bowl, and when the fat is solid, remove it and clarify for dripping. The residuum will add richness to your soup stock, or make a savory base for stew or hash. Serve horseradish sauce and mustard with your rare roast> and put a little of the ruddy juice, which exudes as the meat is carved, upon each slice when served. YOEKSHIRE PUDDING. Miss Stella F. Flanagan, One cup flour, one heaping teaspoon of baking powder, one-half teaspoon salt, one-half pint milk, two eggs. Put one cup of beef drippings

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