The following recipe for Yorkshire Pudding is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that will be available to pre-order on December 29th.
Yorkshire Pudding is a classic English recipe that is traditionally made to serve alongside Roast Beef.
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup miik
- 2 eggs
Directions
- Put flour, salt, milk, and eggs together in a mixing bowl.
- Beat well with a Dover egg beater.
- Put into a shallow tin that is well greased with roast beef drippings.
- Bake for one-half hour in a hot oven.
- Then place the pudding under the trivet that holds the roast beef, and leave it for about fifteen minutes, to catch the gravy that flows from the roast. (If a trivet is not used, then cut the pudding into squares and lay it around the roast in the pan.)
SERVING
Serve the pudding with the beef.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!