British/Irish
Yorkshire Pudding with Roast Beef
From The English-Chinese cookery book, 1890
Cut into squares for serving.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 16. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING WITH ROAST BEEF. FIVE tablespoonfuls of flour mixed with one of salt, one pint of milk, and three well beaten eggs. Butter a square pan
Cook this with the app: pantry check, scaling, and the assistant.