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Emeril by Wedgwood Glacier Blue Soufflé 72oz
Emeril by Wedgwood Glacier Blue Soufflé 72oz $ 13.49
at Chef's Corner

Emeril by Wedgwood Glacier Blue Soufflé 72oz
Emeril by Wedgwood Glacier Blue Soufflé 72oz $ 13.49
at Homeclick

Emile Henry 2-qt. Provencale Souffle Dish, Cerise
Emile Henry 2-qt. Provencale Souffle Dish, Cerise $ 39.95
at Cooking.com

RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

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.

Ingredients
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 tsp salt
  • About 1/4 cup shortening to grease pan.
Preparation Instructions

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

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