thisweek
ExplorePricingSign in

Archive recipe

Toad in the Hole

A historic Canadian dish of beef, mutton, butter, egg, flour and milk. Adapted from Toad in the Hole, from Canadian Farm Cook Book (1911).

Adapted from Toad in the Hole, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/toad-in-the-hole-2.md.

Ingredients

The dish

2 of 7 items checked

Toad in the Hole

archive.org

2 of 7 items checked · 4 aisles

Meat & Poultry

Dairy & Eggs

  • Checked by You

Pantry / Durable

Spices & Seasoning

  • Checked by You

Cooking Instructions

  1. If beef or mutton is used, cut it into pieces about an inch square

  2. If sausage is used, prick them and boil them 2 or 3 minutes and then remove the skin

  3. Grease a pie dish

  4. Put the meat or sausage at the bottom

  5. Sprinkle seasoning over it

  6. Make the batter as for pancakes

  7. Pour it over the meat

  8. Bake in hot oven for 3/4 hour

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)