Yorkshire Pudding

Ingredients

• an equal number of eggs
• tablespoonful of sifted flour
• some salt
• a little grated nutmeg
• as much new milk as will make a batter of the consistency of cream
• a couple of tablespoons of hot drippings

Method

1. 1

   Take an equal number of eggs and tablespoonful of sifted flour and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg and then pour in as much new milk as will make a batter of the consistency of cream.

2. 2

   Serve the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings.

3. 3

   Set the pudding in oven to bake or before the fire under the roasting meat.

4. 4

   When ready to serve cut the pudding into squares and send to the table on a separate dish.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING— Take an equal number of eggs and tablespoonful of sifted flour and when the eggs are well beaten mix them in with the flour, add some salt and a little grated nutmeg and then pour in as much new milk as will make a batter of the consistency of cream, serve the batter with a fork well for ten minutes and then put in at once into a baking tin, which must be very hot, containing a couple of tablespoons of hot drippings

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