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English cookbook, 1815
Page 20
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Yorkshire Pudding Six tablespoonful of flour - three eggs - a teaspoonful of Salt - a pint of milk - so as to make a middling stiff batter - a little stiffer than you would for pan cakes beat it up well - & take care it is not lumpy - put a dish under the meat. Let the drippings drop into it till it is quite hot & well greased - then pour in the batter - when the upper surface is brown & set - turn it that both sides may be brown alike - if you wish it to cut firm, & the pudding an inch thick, it will take two hours at a good fire. N. B. The true yorkshire pudding is about half an inch thick when done; but it is the fashion in Common to make them twice that thickness Dr. Kitchener
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Yorkshire Pudding Six tablespoonful of flour - three eggs - a teaspoonful of Salt - a pint of milk - so as to make a middling stiff batter - a little stiffer than you would for pan cakes beat it up well - & take care it is not lumpy - put a dish under the meat. Let the drippings drop into it till it is quite hot & well greased - then pour in the batter - when the upper surface is brown & set - turn it that both sides may be brown alike - if you wish it to cut firm, & the pudding an inch thick, it will take two hours at a good fire. N. B. The true yorkshire pudding is about half an inch thick when done; but it is the fashion in Common to make them twice that thickness Dr. Kitchener
Szathmary Culinary Manuscripts and Cookbooks
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