SC - Re- Yorkshire pudding

[Brett and Karen Williams]

Date: 9 Oct 1997 10:07:24 -0700
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: Re: SC - Re- Yorkshire puddi

                      RE>SC - Re: Yorkshire pudding?              
10/9/97

I have no idea whether it is period, but as far as I know it is
basically
pop-over dough, flour, milk, eggs poured over pan drippings/juices and
baked. 
It then puffs up (hence pop-over) into a big savoury light yummy.  I
have
never made it, but I have made pop-overs and dutchbaby(over spiced
fruit).
- - -brid



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Date: Thu, 9 Oct 1997 13:19:50 -0400
From: "Louise Sugar" <dragonfyr at tycho.com>
Subject: Re: SC - Re: Yorkshire pudding? 

Kim, if I remember correctly (faintly as I have not made the dish in
YEARS)
it is flour, milk egg(?) and baking soda and is poured into the meat
drippings and baked after the roast has cooked and is setting to cool
for
cutting

Dragonfyr
- - -----Original Message-----
From: Kimib2 at aol.com <Kimib2 at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Thursday, October 09, 1997 12:32 PM
Subject: SC - Re: Yorkshire pudding?


>can anyone help me out on this? I made a bet that Yorkshire pudding was not
>period food AND that it was just a mix of flour and water, poured over meat
>while cooking. Now I have to back up my big mouth and thought I'd ask the
>people who know everything!!! Also, to help settle this bet, does anyone
have
>a recipe for this? (there is a lobster dinner due the winner of this bet)
any
>help will be appreciated. thanks
>kimib2

________________________

My mother of the electric-fence deer-proof garden married into the
Pauling family of some scientific repute. One of the family customs we
got was "Pauling Omelet" for breakfast, which in actuality was Yorkshire
pudding baked in butter. Crisp, tender, yummy with a little arf-n-arf,
lemon juice and a light sprinkle of sugar. I do not know of the
antiquity of the recipe other than it being a part of the Pauling family
since time began-- which up until Dr. Pauling's death two years ago,
living memory went back to about 1870 or so (he might have remembered
his mother talking about it, or his late wife might have gotten it from
her family).

7/8 C. flour
1/2 t. salt
2 eggs
1/2 C. milk
1/2 C. water

Preheat oven to 400. Melt a respectable pat of butter in a glass baking
dish. Put the dry ingredients into a bowl, make a well. Beat the eggs,
add the milk, then water. Add the wet ingredients to the dry (I use a
whisk) and make homogenous. Pour into the buttery pan, close oven and
bake for ten minutes. Lower temperature to 350, bake for another 15 or
so minutes.

The omelet/pudding will puff all up in the oven. It collapses promptly
on removal, leaving a nice crispety crunchy under layer and a softish
upper layer. If you want to make classic Yorkshire pudding instead of
this, substitute pan drippings for the butter in the first step and bake
under your racked roast to catch more drippings. Both are yummy!

ciorstan
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