Yorkshire pudding from Kogebog for skole og hjem (1900): a batter of 125 g wheat flour, 1 egg, ¼ l (2.5 dl) milk and ¼ tsp salt is whisked smooth, poured into a greased dish and baked about ½ hour in a hot oven. Cut into squares and served with roast and rissoles.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 243 (falt i det fri)
Den engelske klassikeren yorkshirepudding, servert som tilbehør til stek – et tegn på den engelske innflytelsen i «Kogebog for skole og hjem». En enkel røre av mel, egg og melk som bakes høy og gyllen.
Mix the dry ingredients
Mix the wheat flour and salt together in a bowl.
Make the batter
Add the beaten egg and then the milk gradually while whisking constantly, until the batter is smooth.
Bake
Grease a dish, pour in the batter and bake it about ½ hour in a hot oven until it is high and golden.
Serve
Cut the pudding into squares and serve with roast, rissoles and the like.
¼ l melk omregnet til 2,5 dl, theske til ts, gram beholdt. Skrivemåte modernisert. Fremgangsmåten er gjengitt tilnærmet ordrett.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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