Our colonial ancestors ate more in general, and more animal fat in particular, than we generally do, but they had an active, rather than sedentary, lifestyle, and they lacked both central heating and air conditioning. How, then, should we adapt their delicacies to our modern needs? It turns out that Yorkshire Pudding adapts quite well.

Ingredients:

2 large eggs

1 cup milk

1/2 teaspoon salt

11 Tablespoons vegetable oil (they used beef drippings)

3/4 cup unbleached flour

Beat eggs well; add milk, salt, and 3 Tablespoons vegetable oil and beat again. Beat in flour gradually and thoroughly. Place 8 glass custard cups in a pan; add 1 Tablespoon vegetable oil into each. Place in 450-degree oven and heat 5 minutes. Pour in batter. Bake at 450 degrees for 10 minutes, then another 20 minutes at 350 degrees.

Serves: 8.

• Newport House B&B on VirtualCities.com
• Newport House B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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