Yorkshire Pudding

Ingredients

• 1 cup flour
• 4 eggs, at room temperature
• 1 cup milk
• Ya cup hot pan drippings
• Pinch of ground nutmeg
• Salt

Method

1. 1

   Preheat oven to 375°.

2. 2

   Mix flour and eggs, add milk and nutmeg, season with salt.

3. 3

   Heat muffin tins, grease with hot drippings, pour batter into tins until three-fourths full.

4. 4

   Bake for 45 minutes without opening the oven door.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 23. The excerpt below is the record exactly as published.

Yorkshire Pudding. Loosely cover the roast with aluminum foil and let stand 15 to 20 minutes. . To carve, stand the roast on its wide flat side and slice horizontally across the grain then down along the rib bone; allow one slice per person. Place the slices on six warmed plates. Drizzle the remaining pan drippings over each and serve with the Horseradish Sauce. Accompany with the Yorkshire Pudding and Stuffed Tomato. Note: Adjust the roasting time (step 4) to 15 minutes per pound fora medium-rare roast, 18 minutes per pound for one well done. Instruct the butcher to cut the roast so that it will be easy to carve. JAXCGAEE HORSERADISH SAUCE %2 cup grated fresh 1 tablespoon Worcestershire horseradish sauce Ya cupsourcream Pinch of salt Combine all ingredients and let stand at least 1 hour to allow flavors to blend. Serve as a condiment with the Standing Prime Rib Roast. The horseradish sauce is very expensive for us to offer, but customers love it. YORKSHIRE PUDDING 1 cup flour Salt 4 eggs, at room temperature Ya cup hot pan drippings 1 cup milk, at room (reserved from the temperature Standing Rib Roast) Pinch of ground nutmeg

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