Yorkshire Pudding
A dish where milk and flour do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup milk
- 1 cup flour
- 2 eggs
- ¼ teaspoon salt
- _Miss C. J. Wills_
Make it lactose-friendly
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix salt and flour, and add milk gradually to form a smooth paste; then add eggs beaten until very light. Cover bottom of hot pan with some of beef fat tried out from roast, pour mixture in pan one-half inch deep. Bake twenty minutes in hot oven, basting after well risen, with some of the fat from pan in which meat is roasting. Cut in squares for serving. Bake, if preferred, in greased, hissing hot iron gem pans.
Nutrition (estimated, per serving)
| Calories | 373 |
|---|---|
| Protein | 16.6 g |
| Fat | 9.3 g |
| Carbs | 53.9 g |
| Fiber | 1.7 g |
| Sodium | 420 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States