Street View Street Food
Yorkshire Pudding
History
As a first course it can be served with onion gravy. For a
main course it is often served with beef and gravy and
is part of the traditional Sunday roast, but can also be
filled with foods such as bangers and mash to make a
meal. Jam and sugar can be added instead if served as a
dessert.
Culture
Originally the Yorkshire pudding was served as a first
course with thick gravy to dull the appetite with the
low-cost ingredients so that the diners would not eat so
much of the more expensive meat in the next course. An
early recipe appeared in Sir Alexander William George
Cassey’s The Whole Duty of a Woman during 1737.
Because the rich gravy from the roast meat drippings
was used up with the first course, the main meat and
vegetable course was often served with a parsley or
white sauce.
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