Recipes

Yorkshire Pudding

Recipe No. 225 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts · Meat

Serves 100 servings, 2 pieces per serving, each 2 by 1 inches.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 225 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Flour, sifted — 6 pounds (6 No. 56 dippers)
  • Salt — 3 ounces (6 mess kit spoons)
  • Eggs, unbeaten — 48 eggs (2½ No. 56 dippers)
  • Milk, evaporated — 6 - 14½-ounce cans
  • Water (for milk) — 3 quarts (3 No. 56 dippers)
  • Beef fat (from roasts), hot — as needed

Directions

Key ingredients

Evaporated Milk

  1. Sift flour; measure flour and sift again with salt.
  2. Add unbeaten eggs; mix thoroughly.
  3. Mix milk and water; add gradually to egg mixture. Beat until smooth and bubbles form.
  4. Cover bottoms of baking pans with hot fat. Pour mixture to depth of ½ inch into the pans.
  5. Bake in moderate oven (350° F.) 45 minutes.
  6. Cut into squares and serve with roast beef.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 7⅔ oz Salt — about 1½ tsp Eggs, unbeaten — 3¾ eggs Milk, evaporated — ½ can (14½ oz) Water (for milk) — 15⅓ tbsp Beef fat (from roasts), hot — to taste

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 225, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.