Saturday, July 15, 2017

Yorkshire Pudding to Serve with Hot Roast Beef


  • 1 1/2 pints of milk
  • 6 heaping Tbsp of flour
  • 3 eggs
  • 1 Tbsp of salt


  1. Make sure the beef drippings are rubbed into a tin.
  2. Put flour and salt into basin; stir in milk until batter becomes stiff.
  3. Once smooth, add the rest of the milk and the eggs, well beaten. 
  4. Beat the new mixture and pour into a shallow tin. 
  5. Place the pudding into the oven and bake for one hour.
  6. After, place the pudding tin under the beef to catch some of the juices. 
  7. Cut pudding into square pieces. Once meat is baked, place the meat under the pudding squares. Serve on a warm dish.
— Katie Seabrook, Pres. McKinley’s Cook.
Source — Cooking in Old Créole Days
Prepared by Brennan Edwards
July 15, 2017


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  2. Why did you censor the title of the book "President McKinley's Colored Cook"? If you edit a historical reference you must say so.

    1. Thanks so much for your note. Katie Seabrook has three recipes in the copy of the original text if I counted right. The other two recipes to list her as "President McKinley's Colored Cook," but this one (on page 19) only has that she's "President McKinley's Cook." Your version might have something else. Do let us know if you see anything else on our web sites that might need correcting--we strive for accuracy, but as in all things, we never get there.

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    1. This comment has been removed by the author.