512. Yorkshire Pudding

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (9)

six tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pint of milk ↝ Milk, NFS [Milk, reduced fat]
the remaining three quarters of a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a shallow tin dish under a piece of roasting beef ↝ Beef, roast [Beef, excludes ground]
a small piece of beef of about five or six pounds ↝ Beef, ground, raw [Ground beef]
a shoulder of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a few spoonfuls of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Put six tablespoonfuls of flour into a basin, with six eggs, a pinch of salt, and a quarter of a pint of milk.
Mix well together with a wooden spoon, adding the remaining three quarters of a pint of milk by degrees.
Set a shallow tin dish under a piece of roasting beef before the fire.
An hour before serving, pour in the batter, leaving it under the meat until quite set and rather browned upon the top.
Turn the pudding over upon the dish you intend serving it upon, and again place it before the fire until the other side is browned.
Serve with the meat.

Alternative Baking Methods

This pudding is also very excellent baked under a small piece of beef of about five or six pounds.
It is also frequently baked beneath a shoulder of mutton.
It can also be baked in an oven separate (with a few spoonfuls of gravy added), if the fire is not large enough.

Original Text · last edited 5 days ago

512. Yorkshire Pudding.—Put six tablespoonfuls of flour into a basin, with six eggs, a pinch of salt, and a quarter of a pint of milk, mix well together with a wooden spoon, adding the remaining three quarters of a pint of milk by degrees; you have previously set a shallow tin dish under a piece of roasting beef before the fire; an hour before serving pour in the batter, leaving it under the meat until quite set and rather browned upon the top, when turn the pudding over upon the dish you intend serving it upon, and again place it before the fire until the other side is browned, when it is ready to serve with the meat.

This pudding is also very excellent baked under a small piece of beef of about five or six pounds. It is also frequently baked beneath a shoulder of mutton; also baked in an oven separate (with a few spoonfuls of gravy added), if the fire is not large enough.

Notes

Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472