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Beef, Yorkshire Pudding for

A batter of eggs, flour, milk and salt cooked in beef drippings until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk 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 ↓

Beef, Yorkshire Pudding for

Ingredients

Directions

Make the batter

  1. For each heaped tablespoon of flour, use one egg.

  2. Add salt to taste.

  3. Beat the mixture with milk until it is thinner than boiled batter.

Bake

  1. Preheat the dripping pan with the meat until the fat flows.

  2. Stir the batter to remove any sediment before pouring it into the hot dripping pan.

  3. Cook until the edges are browned, about 1 to 2 hours, turning if desired.

Serve

  1. Serve quickly, dividing into pieces for each person.

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.

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. Flour + milktop 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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
Set the batter into a structure and help it puff as steam expands during cooking.
Flour
Forms the gluten-based framework that holds the risen batter in shape.
Milk
Thins the batter so it can rise and adds moisture that turns to steam in the oven.

The step that matters

Pouring the batter into the hot fat. The batter must hit very hot fat so it sizzles and sets quickly. The steam from the fat and liquid drives the rise, so a cool pan or slow start gives flat, dense puddings.

“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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