Difference between revisions of "Yorkshire Pudding"
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| − | '''Yorkshire Pudding''' is a delicacy made from [[flour]], [[egg]]s, [[milk]], [[dripping]] and a pinch of [[salt]] <ref> http://www.york-united-kingdom.co.uk/localinfo/yorkshirepudding/</ref>. As its name suggests, it originates in [[Yorkshire]]. One of the oldest recipes can be found in ''The Art of Cookery'' by Hannah Glasse, first published in 1796. It is traditionally eaten with a [[Sunday roast]]. | + | '''Yorkshire Pudding''' is a delicacy made from [[flour]], [[egg]]s, [[milk]], [[dripping|drippings]] (usually beef) and a pinch of [[salt]] <ref> http://www.york-united-kingdom.co.uk/localinfo/yorkshirepudding/</ref>. As its name suggests, it originates in [[Yorkshire]]. One of the oldest recipes can be found in ''The Art of Cookery'' by Hannah Glasse, first published in 1796. It is traditionally eaten with a [[Sunday roast]]. |
==References== | ==References== | ||
Revision as of 14:33, July 20, 2009
Yorkshire Pudding is a delicacy made from flour, eggs, milk, drippings (usually beef) and a pinch of salt [1]. As its name suggests, it originates in Yorkshire. One of the oldest recipes can be found in The Art of Cookery by Hannah Glasse, first published in 1796. It is traditionally eaten with a Sunday roast.