Yorkshire Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

five spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
three eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Butter the pan ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Mix five spoonfuls of flour, with a quart of milk, and three eggs well beaten.
Butter the pan.
When brown by baking under the meat, turn the other side upwards, and brown that.
It should be made in a square pan, and cut into pieces to come to table.
Set it over a chafing dish at first, and stir it some minutes.

Original Text

Yorkshire Pudding.

Mix five spoonfuls of flour, with a quart of milk, and three eggs well beaten. Butter the pan. When brown by baking under the meat, turn the other side upwards, and brown that. It should be made in a square pan, and cut into pieces to come to table. Set it over a chafing dish at first, and stir it some minutes.

Notes

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