|All Recipes Appetizers Main Courses Side Dishes Dessert Recipes Jams, Jellies, Preserves Recipes Salads Sauce Recipes Soup Recipes Baked Goods BBQ Recipes Beverages Herbs and Spices All Menus|
Other Retro Pages
Other Recipe Sources:
RECIPES FROM THE RETRO HOUSEWIFE
YORKSHIRE PUDDING, American
Editor's Note: This recipe was classified as American in origin, however, it is very much English so I am listing it as both. RH.
Preheat oven at 425° F. Grease a 9-inch square or round pan very generously with shortening. Put pan in oven to have your shortening boiling hot when batter is ready to be poured into pan. Mix flour, salt, milk and eggs together and beat until smooth. Pour batter into extremely hot pan with fat (may be drippings from bacon) and return instantly to oven. Bake about 20 minutes or until done. Serve at once with roast beef and gravy. This pudding is like a soufflé and will drop as it cools, so prepare only 20 minutes before serving the roast beef. As a dessert this pudding may be served with your favorite jam. Serves 4
Note: The secret of this pudding is that the fat must be very hot when batter is poured into pan.
Contributed by Mrs. Frances Ocneau, 1950
HAVE A COMMENT, QUESTION OR RECIPE OF YOUR OWN?
I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
|All American Recipes|
|© Retro Housewife 2003-2014|