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Roast Beef with Yorkshire Pudding

A roast beef served with Yorkshire pudding made from milk, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Beef with Yorkshire Pudding

Ingredients

Directions

Prepare

  1. Mix one pint sweet milk, four eggs well beaten, two scant cupfuls flour, one teaspoonful salt.

Bake with the roast

  1. About an hour before the roast is baked, pour off the fat from the baking pan, leaving just enough to keep batter from sticking to the pan. Pour in the batter.

  2. Put the oven grate over the baking pan, and place roast on it, allowing the drippings to fall on the batter below.

  3. The oven should be brisk.

  4. Baste roast frequently with fat taken from pan and kept hot on the top of the range.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide structure and help the batter set and rise when baked.
Flour
Forms the batter's structure so it holds its shape as it bakes.
Sweet milk
Supplies the liquid that turns the flour and eggs into a pourable batter, adding moisture.

The step that matters

Keep the oven brisk. A hot oven turns the batter's moisture to steam quickly, lifting the batter and setting its structure before it can spread or sink.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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