Vintage Cookbooks

[suzybel]

 From the cookbook "Food That Really Schmecks", 1968...into Meats, Fowl & Fish...

Sausage Pudding
"Like a Yorkshire pudding with sausages as a dividend"
1 lb sausage, wieners or Smokies
1 cup flour
salt & pepper
1 egg, beaten
1 cup milk
Beat the egg, add the milk, flour and seasonings; let stand while you boil and brown the sausages, then pour the batter

Comments

[outsdr]

I've always wanted to try Yorkshire Pudding, ever since I read the All Creatures Great and Small series. I'll have to try the first recipe since it is similar.

[helflaed]

Toad in the Hole is very popular in England- but English sausages are more like bratwurst than wieners. You can also wrap the sausages in bacon before you put them into the batter. It is advisable to cook them before they go into the batter though as if they are put in raw they will not cook thoroughly.

I usually put mine in the oven in the dish of fat for 10 minutes before I put the batter in.

[mac_arthur_park]

That salmon recipe really reminds me of my granma's recipe for salmon patties.

Hmmmm...I may know what I'm making for dinner.

[jekni]

Yes, that'sausage pudding' is a traditional Toad in the Hole all right. Being of UK origin my family's been eating that one for at least the 50 years I've been alive [G]!!

[nokomarie]

All very English.