Food History: Cooking The First Ever Yorkshire Puddings
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- เผยแพร่เมื่อ 26 ก.ค. 2024
- Did you know that the first recipe for Yorkshire Pudding was written almost 300 years ago?
In the 18th century, the cookery writer Hannah Glasse created a culinary classic in Yorkshire Pudding: otherwise known as 'beef's best friend'.
Join me as I re-create the first ever recipe for roast beef and Yorkshire Pudding, with a surprise guest appearance from wow wow sauce: a curious recipe from an 18th century telescope maker.
00:00 - Intro
00:52 - Yorkshire Puddings
02:18 - Roast Beef
03:04 - Wow Wow Sauce
06:37 - Taste Test
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Recipes:
A Yorkshire Pudding | Hannah Glasse (1747)
"Take a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding; let it bake on the fire till you think it is nigh enough, then turn, a plate upside down in the dripping pan, that the dripping might not be blacked; set your stew-pan on it under your meat and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and sent to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry, at you can into a dish, melt some butter, and pour it into a cup, and set it in the middle of the pudding. It is an excellent good pudding; the gravy of the meat eats well with it."
Wow wow Sauce for stewed or bouilli Beef | William Kitchiner (1830)
Chop some parsley-leaves very fine; quarter two or three pickled cucumbers, or walnuts, and divide them into small squares, and set them by ready: put into a saucepan a bit of butter as big as an egg; when it is melted, stir to it a table-spoonful of fine flour, and about half a pint of the broth in which the beef was boiled; add a table-spoonful of vinegar, the like quantity of mushroom catchup, or port wine, or both, and a tea-spoonful of made mustard; let it simmer together till it is as thick as you wish it; put in the parsley and pickles to get warm, and pour it over the beef; or rather send it up in a sauce-tureen.
Obs. If you think the above not sufficiently piquante, add to it some capers, or a minced eschalot, or one or two tea-spoonfuls of eschalot wine, or essence of anchovy, or basil, elder, or tarragon, or horseradish, or burnet vinegar; or strew over the meat carrots and turnips cut into dice, minced capers, walnuts, red cabbage, pickled cucumbers, or French beans, &c. - บันเทิง
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Archchanceller Ridcully would recognise the Wow Wow sauce...
Perhaps instead of making individual Yorkshire puddings , you should pour the mixture around the roast joint about 30 - 40 minutes before the meat is done . That is the perfect way to make Yorkshire pudding . My grandfather and father were bakers and on Sunday most of the village would bring their roasting tin with meat in and a jug of the pudding mix , then my grandfather would fill the ovens and cook the most delicious Sunday lunches for the villagers . My mother used to do the same , so do I much much tastier than dry individual ones . My friends used to love a great ribs of beef with gorgeous Yorkshire all round it . 😋😋😋😋
Really good suggestion and love the sense of community you’ve had around this! Fun fact (sort of) - I actually tried this recipe for the first time back in 2021 when I came up with the idea for the channel and shot an (admittedly awful) test episode. I actually put the beef on a trivet above the pudding, and it was lovely to have the dripping collecting in the cooking pudding. Sadly the recipe was still flawed, but I want to try it again properly some time.
That sounds wonderful, but how would you make gravy?
In Terry Pratchett’s Discworld novels, the Archchancellor of Unseen University, Mustrum Ridcully also invented a sauce he called Wow Wow sauce - there’s a recipe for it in Nanny Ogg’s Cookbook
Thanks for this. Although I was always more of a Truckers fan of his, I learned this fact when I was researching. I even mentioned it when filming, though sadly got cut in the interests of time. Grateful to you for sharing so it’s present here somehow :)
Nanny Ogg's Cookbook is a work of genius. Her method of reaching a man's heart/stomach (with a blade straight up through the chest) still makes me roar with laughter..
Do note that the recipe in the Cookbook isn't exactly the sauce used by the esteemed Archchancellor. The substance he uses is somewhat magical, certainly volatile, and has at times been used as a hand grenade. One of it's main ingredients is scumble, which is alcoholic in the same way as rocks are stones, only more so. And it's considered extremely important to keep it away from charcoal, because two of the significant ingredients are sulfur and saltpeter, and well, ask any alchemist about that one.
@@Kenko706 not to mention the Wahoonie - pickled gerkhins are a poor substitute I feel
The latter part of the Wow Wow Sauce recipe cracked me up !
I take this all very seriously!
Yorkshire/Batter puddings came home with soldiers in the 100 Years War who had seen clafoutis and tried to describe it to their other halves...allegedly.
Amazing, had never heard of this or clafoutis! You may have given me an idea for another episode…
I've thought about making this before and have looked at the recipe. Hannah Glasse's quart is based on the old Queen Anne pint, which is basically the same volume of the current US customary pint - so a quart is 946ml not the current imperial 40 fl.oz quart (which is 1136ml). That will increase the relative proportion of egg and may make it rise a little more. By the time you get to Eliza Acton writing in the mid 1840's she is using imperial pints (the change was in the 1820's). I really like the wow wow sauce - very interesting, rather like a lot of the flavourings that Eliza Acton uses in her Good English Stew.
You’ve definitely just saved me a lot of time for future recipes, thank you. I knew when doing it that it couldn’t be the same equivalent, but was having real difficulty tracking down something definitive. Thank you!
@@unicornstew The Royal Society of Chemistry's ridiculously over-analysed formula for the perfect Yorkshire pudding is 1 large egg, 85g of flour, 230ml milk and 20ml of water, which is amazingly close to Hannah's formula. Always prefer a big tin version to the individual ones.
That level of scientific approach is well beyond me, sadly. I always love the jeopardy of not knowing whether something is going to be dynamite or trash. Like a really low grade adrenaline junky.
Wow Wow sauce. Just wow
It really raises the bar on the whole 'so nice they named it twice' reputation couscous has!
_Burnet_ vinegar, not burnt. Burnet is an herb.
Thanks. I must be honest and say that, although I did know that from research, my pronunciation clearly went AWOL as I got overexcited doing my posh voice. I’m clearly not used to sounding that fancy.
I love yorkshire pudding- why havent I seen this video before?!
Welcome to the chaos! 😊
This is what I have always known as Yorkshire pudding, although we have always had it in a deeper pan (about an inch thick).
The puffy, partly crispy, hollow offerings pedalled by most people outside of Yorkshire are actually more like "popovers".
The sad thing is I lived in Leeds for four years and this is the first I’ve ever heard of this. I feel like I’ve failed somehow…
This recipe does go back in print to 1760 and is served with onion gravy
I think we’re definitely missed a trick by not serving that combo as a starter to fill up on before the beef comes out!
You did a great job!
You’re too kind!
That Yorkshire pudding was proper. Those crispy fluffy balls that get served up I had nevet seen as a child. Yorkshire pudding was always a stodgy slab. It was brilliant. Mind you it could be you just get better Yorkshire pudding in Lancashire😂
I mean, I’m not about to wade into that debate 😊 needless to say, I think the recipe’s been improved over time
as an American. HA HA HA HA> That's what you get for not buying washed eggs and refrigerating it. I've don't even look at my expiration date, and my eggs never smell bad. It dries up, but doesn't get that bad.
Definitely don’t have enough knowledge to wade into the fridge vs cupboard debate that has fuelled most of the Atlantic disagreement we have to this day, but this was definitely a case of me being forgetful and focusing more on how to cook an old recipe than checking basic things like how old my ingredients are 😊
You can't use fridge eggs for poached, fried or boiled, so not very useful really. I think any egg 2 months past its date is likely to be bad, not that I've ever come across one in over 40 years of cooking.
You should get some mushroom ketchup. It's good
Bought myself a bottle especially for this episode! Though have yet to find a use for it beyond regency sauces... tips welcome!
Use on hot potatoes.
At least you cracked the egg into a separate bowl, so it didn't ruin everything! I've never been sure how to dispose of bad eggs - wouldn't they break in the bin and make it stink forevermore? Fortunately I don't often have to deal with bad eggs, but at least once I've resorted to sneaking them into the undergrowth in the middle of the night in the hope that a fox or something will eat them. (I may not have been entirely sober at the time.)
More sanely, Townsends channel has a video about combining refrigeration with various traditional egg preservation techniques - might be worth a shot, the best ones managed to preserve about 85% of the eggs for six months IIRC.
If I make small Yorkshire puddings, they turn out fine. Any time I try to make toad in the hole, the batter doesn't rise in the middle. Not sure why...
And that sauce sounds amazing!
Not going to lie, pretty curious about your drunken dalliances with rotten eggs in the undergrowth!
I wonder if the sausage weighs down the puddings for the toad? I cannot stress just how much I enjoyed the sauce, a definite one I'll make again next time I'm doing roast beef.
Picture an unattractive thirty-something in unflattering pyjamas and dressing-gown, barefoot because it didn't seem worth putting my boots on just for this (until the first time I trod on a rock, when I had cause for regret), tipsily creeping across the grass outside my block of flats with only indirect streetlight for illumination, and then very carefully (...well, I tried) rolling the eggs towards the undergrowth by the fence where I once saw a fox emerge. I really, really hope nobody saw me, because at best they'd have thought "drunken fox fan" and at worst "drunken weird ritual". But at least I did remember my keys (the trick is to always double-lock the door so you physically can't leave without them), so I got back indoors without incident. Apart from the smear of something horrible which transferred from my foot to the carpet.
No idea whether any wildlife ate the rotten eggs, I never dared check in case someone had found the eggs and was annoyed.
@@Electroceratops The opening of The Hitchhiker's Guide to the Galaxy comes to mind. In practical terms, this is what toilets are for.
@@JelMainYep, pretty much.
Not sure a whole egg would go down the loo without blocking it / breaking and stinking thus rather defeating the point...
Great video 😊
Thanks so much for watching! 🦄
Just came across this and I am a new fan. Snip that parsley in a tea mug with scissors. And an “egg size” measure of butter can help with ratios in a dish that has butter and eggs. And measuring equipment was expensive; used by upper class dabblers in Chemistry and folks who made dyes and drugs.
Good tip on the parsley! Though the incidents dip force me to improve my knife skills at least.
That’s very true. I covered this in my Cock Ale video, but there was also an issue with time keeping in kitchens where kitchen servants and cooks couldn’t read or tell time. So one enterprising man came up with a system of reciting psalms to tell how long they needed to steep a pot of tea for etc.
As a fan of Regency novels (specially Pride and Prejudice variations), Wow wow sauce is very well known to me! 😁😁 I believe the Prince Regent was a BIG fan of it. Maybe the pudding shouldn't have risen as much as we expect today... That's still a meal I'd expect a Georgian to have loved, with a 'flat' pudding..
Please do let me know if there’s anything you’d like me to re-create in future! I have some other regency ideas including one of the Prince’s pies, plus I have a cookbook from Jane Austen’s own kitchen maid that I’ll be definitely experimenting with!
@@unicornstew I will definitely look out for something. But you should probably look at Elizabeth Raffald for more regency stuff.
It was always suggested as a trencher, which became a way of feeding the kids without much meat,
If you were being traditional you'd have your slab of pudding with gravy first to take the edge off your hunger so you didn't want as much of the more expensive meat.
Yes! I found that so interesting to read too. I think it got lost in the interests of time, but thanks for flagging it! To be fair, I think yorkshires and gravy sounds like a great starter to me!
My wife's from Yorkshire and I'd never had Yorkshire pudding and gravy for a starter before ..mind blown
I was with you when I found out!
@unicornstew an old dairy farmer once told me the best stuff to use in Yorkshire pudding is what he called beastings or baylin ,it's the initial milk from a cow that's just given birth .
@markT2500 that’s some Whole Foods level milk right there!
The modern quart came into being about 1826, so before that, it could have been different and different by location also.
Oh for sure - dealing with measurements in recipes just gets murkier the further you go back!
Make your Yorkshire pudding mix the night before to let the glutens develop.
I’ve often heard this and wanted to try it. The problem is that my decision to make them tends to be pretty spontaneous
HOLY CRAP!!
My whole life has been a lie!
I had believed that the Potato Chip (Crips) were invented in an old west kitchen where a shop owner made them as a goof on a customer.
I had no idea before researching this guy either! He also held a patent for what was essentially one of the first stock cubes. Hard to believe cooking was his side hustle!
@@unicornstew Before stock cubes there was "Portable Soup", which was basically bone stock reduced to a solid.
"Ja Townsends and son" on TH-cam do 18th century cooking and show how its done.
@@docmach8794 ah thanks - I do know their channel but hadn’t see this one. Will have a look!
No horseradish 🤦🤦🤦🤦
I know, I've been told I'm a monster...
beef burger with gherkins🤮
Controversial, but I'm not a big burger fan. But I have to say that a good pickle can often change my mind on that.