Mrs Beeton’s Yorkshire Pudding Recipe – Giant ones!

https://en.wikisource.org/wiki/Page:Mrs_Beeton%27s_Book_of_Household_Management.djvu/1090

Time.—To steam the pudding, about 40 minutes. Average Cost, 1s. to 1s. 2d. Sufficientfor 4 or 5 persons.

1930.—YORKSHIRE PUDDING.

Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.

Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat-tin, and while the tin and dripping are getting thoroughly hot in the oven, give the batter another good beating. Bake the pudding for 10 minutes in a hot oven to partially cook the bottom, or, if more convenient, place the hottest shelf from the oven on the meat stand, and at once put the pudding in front of the fire, and cook it until set and well-browned. “Yorkshire” pudding is always cooked in front of the fire; when baked in the oven, the term “batter pudding” is applied to it by the people in the county whence it derives its name.

Time.—About 40 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.

Pyrex Dish

 

Mrs Beeton’s Bread Recipe

Baking bread is definitely something I haven’t mastered yet. I was about to start another attempt and thought I’d have a look at what Mrs Beeton said. I guess unsurprisingly as bread has been around for such a long time that her recipe is not that far from current standard recipes. That being said it’s nice to see and try.

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Home-made bread

Ingredients – 1 peck of flour, 2 ozs of compressed or distillery yeast, 1 1/2 ozs of salt, 3 quarts of water.

Method – ‘Turn the flour into a clean pan, and make a “bay”, or hole in the centre.  Let the water be about 80 degrees Fahr., or blood-warm, so it feels neither hotter nor colder than the hand when placed in the water.  Put the water into a bowl, add the yeast and salt, and stir up well with the hand till dissolved, then turn it into the bay, and make up into rather a stiff dough; knead well, and leave to dry, cover over with a clean cloth, and set the pan of dough in a warm place to prove for at least 2 hours, then give it another good kneading and drying over, and leave it for another hour; turn out onto the board, divide into suitable-sized pieces, make into loaves, prove and bake.’

See how it compares to my standard bread recipe:

https://modernmrsbeeton.blog/?s=bread

if you need a bread tin similar to mine you can find it below.

Bread tin

https://www.amazon.co.uk/gp/product/B0001IX3LY/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B0001IX3LY&linkId=e326c158015f6f04d331baa81a23416f