Yorkshire Pudding

Ingredients

• Eggs, 4.
• Flour, 6 tablespoons.
• Milk, 1/2 pint.
• Water, 1/2 pint.
• Salt, 1/2 teaspoon.
• Beef-dripping, 2 tablespoons.

Method

1. 1

   Mix the milk and water together.

2. 2

   Take part of this, and with the flour make a smooth batter.

3. 3

   Add to this the eggs, one at a time, beating well as you add each one.

4. 4

   Now add the rest of the milk, and the salt, and stir well.

5. 5

   Make ready a good-sized dripping-pan, hot, and with 2 tablespoons of beef-dripping.

6. 6

   Turn in the batter, and bake for 20 minutes, in a good hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 5. The excerpt below is the record exactly as published.

Salt, 1/^ teaspoon, Baking-powder, 3 level teaspoons. Milk. Sift the flour, salt and baking-powder together, and rub in the butter. Mix to a soft dough with milk. Place with- out cutting, on a hot greased griddle and cover. Cook on 15 BREADS AROUND-THE-WORLD COOK BOOK a moderate fire 10 minutes. Slip off on a board, turn, re- turn to the griddle, and cook 10 minutes longer. Break into pieces, and serve with butter. YORKSHIRE PUDDING Eggs, 4, Flour, 6 tablespoons, Milk, % pint. Water, % pint, Salt, % teaspoon. Beef-dripping, 2 tablespoons.

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