Re: why-yorkshire-pudding-served-with-sunday-roast/

Dave Smith wrote:
 

On 2024-12-21 7:37 p.m., Ed P wrote:

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The exact origin of Yorkshire puddings is a bit murky — well, aside
from  the fact that they were initially popularized in Yorkshire,
England. But  the first recorded recipe of the dish dates back to
the 1700s. Today,  the light and airy puddings are a staple in many
Christmas dinners, but  according to British baking lore, Yorkshire
puddings were traditionally  served as an appetizer. Hosts liked to
serve Yorkshire puddings before  the meal because the savory,
breaded dish would fill up their guests'  stomachs, which meant
everyone would end up eating less of the more  expensive,
meat-based main meal. With all the pressures that come along  with
modern-day hosting responsibilities, 18th-century Brits were onto
something: Hosting hacks.

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My paternal grandmother was raised within Yorkshire. She often served
roast beef with Yorkshire pudding and gravy. Dinner in her humble
home was not conducted as a  multi course extravaganza. It was the
main course followed by dessert, and the Yorkshire pudding was part
of that main course.
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As for filling people up with cheap Yorkshire pudding, my father's
family were not big meat eaters. My wife's family OTOH were major
carnivores.  I was amazed how much meat they ate. My mother would
make a turkey and feed 12 -15 people and we would still have leftover
turkey for several days. My MiL would cook a turkey for dinner for 10
and they would be picking the carcass clean.
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Read More:
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https://www.tastingtable.com/1725067/why-yorkshire-pudding-served-with-sunday-roast/
 LOL, whereas I can feed 3 on 1 cornish hen!