Yorkshire Pudding

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

To every quarter of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
allow one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
and half a pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Break the egg into the flour and mix quite smoothly with a little of the milk; beat it well, let there be no lumps in it; add the remainder of the milk by degrees;
put the pudding tin under the meat to catch some dripping, then pour in the pudding and bake half an hour.

Original Text

Yorkshire Pudding.—To every quarter of a pound of flour allow one egg and half a pint of milk. Break the egg into the flour and mix quite smoothly with a little of the milk; beat it well, let there be no lumps in it; add the remainder of the milk by degrees; put the pudding tin under the meat to catch some drip-ping, then pour in the pudding and bake half an hour.

Notes

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