England, 18th century (1774 edition)
Yorkshire Pudding (Hannah Glasse, The Art of Cookery, 1774 edition)
Based on "A Yorkshire pudding" in Hannah Glasse's 18th-century English cookbook The Art of Cookery Made Plain and Easy (1774 edition), this article covers a batter of milk, eggs, flour and salt baked in meat dripping. It separates the documented method from the quantities and times set for a modern oven.
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