Yorkshire Pudding (for Roast Meat)

Ingredients

• 4 eggs
• I i teaspoonful of salt
• 4 tablespoonfuls of flour
• 2 or 3 tablespoonfuls of milk

Method

1. 1

   Beat the eggs well and mix gradually with the flour, add the salt and the milk.

2. 2

   Beat the batter till it is perfectly smooth, and in the meantime place the pudding tin beneath the roast meat to become hot and to be moistened over with the dripping from the meat.

3. 3

   Pour in the batter and place under the meat, turning it round so that all parts may be equally done.

4. 4

   The real Yorkshire pudding is not more than half an inch in thickness and is never turned, but requires about half an hour to make it well done.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 46. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING (for Roast Meat). 4 eggs. I i teaspoonful of salt. 4 tablespoonfuls of flour. | 2 or 3 tablespoonfuls of milk

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