In 1758, the sixth edition of Hannah Glasse’s The Art of Cookery was published. One copy eventually found its way to the University of Arkansas Museum 191 years later.

Originally published in 1747, the cookbook was a hit back in its day. From pound cakes to recipes against the plague, its pages were filled with an assorted variety of creations. It’s still widely known today and free to browse through in its entirety. Google Doodle even featured Hannah Glasse’s 310th birthday back in 2018! And learn about the book’s overabundance of fs!

There were plans to hold an event at the Museum in April that would have included this fascinating cookbook. Of course, COVID-19 changed those plans.

No matter! I decided to try out a recipe from Glasse’s book from the comfort of home. I chose Yorkshire Pudding. Why? Mainly because I’d never had it before and was curious to learn about a pudding that didn’t resemble pudding as I know it. Here’s a quick article if you’re not familiar with it.

And here is Hannah Glasse’s original recipe: Yorkfhire Pudding

“Take a quart of milk, four eggs, and a little falt, make it up into a thick batter with flour like a pancake batter.”

Okay, super simple ingredients! And if all else failed, pancakes it is!

“You muft have a good piece of meat at the fire…”

Though aiming to follow the original recipe, I went modern here with an oven. I also read various recipes on the web for tips as Hannah’s recipe is a little short on details. One important tip I read was adding the meat drippings to the pan and letting the pan get hot in the oven BEFORE adding the batter. The batter was cool from resting in the fridge for a couple hours and it sizzled when added to the hot pan.

“Fet your ftew-pan on under your meat, and let the dripping drop on the pudding…”

One interesting thing I learned about Yorkshire pudding is that meat drippings are super important. Hannah Glasse’s recipe recommends collecting drippings from meat cooking over a fire. 21st century me seared a chuck roast on the stove, then left it in a slowcooker for six hours for some tasty pot roast. The drippings in the pan were set aside, but honestly I didn’t get as much as needed so added some olive oil as well. The taste was fine to me, but straight meat drippings are apparently the way to go.

“It is an exceeding good pudding; the gravy of the meat eats well with it.”

And so it is! I can’t speak for Yorkshire pudding made in the UK and how mine really compared. However, at the end of the day, it was tasty and the sides puffed up (not puffing up was my #1 worry). So I was happy with it. Find the little things that make you happy during these strange times!

Have you ever made or tried Yorkshire pudding?

– Laurel, Curator of Education & Engagement