Editing Toad in the hole (section)

==History==

=== 18th century origins ===
Batter puddings became popular in the early 18th century.<ref name="Davidson2014">{{cite book |author=Alan Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA822 |date=21 August 2014 |publisher=OUP Oxford |isbn=978-0-19-104072-6 |pages=822–}}</ref> Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century.<ref name="Stead1985">{{cite book |author=Jennifer Stead |title=Georgian Cookery: Recipes & History |url=https://books.google.com/books?id=YZPtAQAACAAJ |year=1985 |publisher=English Heritage |isbn=978-1-85074-869-4}}</ref> 

Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding".<ref>{{cite web |first=India |last=Mandelkern |title=The Secret History of Toad-in-a-Hole |work=Homo Gastronomicus |date=11 October 2012 |url=http://homogastronomicus.blogspot.com/2012/10/toad-in-hole-revisited.html |access-date=3 May 2020}}</ref> Toad in the hole was originally created as a way to stretch out meat in poor households.<ref name=":0">{{Cite web |url=https://theculturetrip.com/europe/united-kingdom/england/articles/how-toad-in-the-hole-got-its-name/ |title=How Toad-in-the-Hole Got Its Name |last=Lavelle |first=Emma |date=20 June 2017 |website=culture trip |access-date=27 September 2018}}</ref> Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, [[Hannah Glasse]]'s ''[[The Art of Cookery]]'' listed a recipe for "pigeon in a hole", calling for [[Squab|pigeon]] rather than sausages.<ref>{{cite news |last1=Hyslop |first1=Leah |title=Potted histories: toad in the hole |url=https://www.telegraph.co.uk/foodanddrink/10185830/Potted-histories-toad-in-the-hole.html |access-date=9 September 2016 |work=Telegraph |date=24 July 2013}}</ref> 

=== 19th century ===
In 1852, [[Charles Elmé Francatelli]] wrote in his ''A Plain Cookery Book for the Working Classes'', of "a cheap dinner" made from "6[[Penny (British pre-decimal coin)|''d''.]] or 1[[Shilling|''s''.]]" worth of bits or pieces of any kind of meat" baked in a nutmeg-seasoned Yorkshire or suet pudding batter.<ref>{{cite book |last=Francatelli |first=Charles Elme |author-link=Charles Elme Francatelli |title=A Plain Cookery Book for the Working Classes |year=1862 |publisher=Pryor |isbn=0-946014-15-9}}</ref> [[Mrs. Beeton's Book of Household Management]] of 1861, listed two recipes: "''a homely but savoury dish''" from [[rump steak]] and [[Lamb and mutton#Organ meats / Offal|sheeps's kidney]], and another made with cold mutton with kidneys, oysters or mushrooms.<ref name="Beeton">{{cite book |last1=Beeton |first1=Isabella |author-link=Isabella Beeton |title=The Book of Household Management |date=1861 |publisher=S. O. Beeton |edition=1st |url=https://www.gutenberg.org/cache/epub/10136/pg10136.html |access-date=7 March 2025}}</ref> In [[Pellegrino Artusi]]'s ''La scienza in cucina e l'arte di mangiar bene'' (''Science in the Kitchen and the Art of Eating Well'') of 1891, this dish was described as "''lesso rifatto all'inglese''" (''re-cooked meat in the English style'') or ''rospo nella tana'', which was mistranslated as "toad in the bole".<ref name="Artusi2015">{{cite book |author=Pellegrino Artusi |author-link=Pellegrino Artusi |title=La scienza in cucina e l'arte di mangiar bene |url=https://books.google.com/books?id=U2q4BgAAQBAJ |date=1 February 2015 |publisher=E-text |isbn=978-88-97313-74-8}}</ref> In this recipe from the first modern Italian [[cookbook]], after being browned, the seasoned, thinly-sliced meat was sprinkled with Parmesan cheese before being cooked in batter.<ref name="ArtusiBaca2003">{{cite book|author1=Pellegrino Artusi|author2=Murtha Baca|author3=Stephen Sartarelli|title=Science in the Kitchen and the Art of Eating Well|url=https://books.google.com/books?id=CvNJXPb7wnIC&pg=PP1|year=2003|publisher=University of Toronto Press|isbn=978-0-8020-8657-0|page=266}}</ref><ref name="Artusi2015"/>

=== 20th century ===
During World War I, school children were often fed toad in the hole for the midday meal.<ref>{{Cite web |title=What did people eat during World War One? |url=https://www.bbc.co.uk/bitesize/articles/z8kv34j |access-date=2024-02-10 |website=BBC Bitesize |language=en-GB}}</ref>

=== 21st century ===
In 2017, a marketing survey found that 23% of British people had never tried toad in the hole.<ref>{{Cite web |date=2017-10-20 |title=The end of bubble and squeak? Traditional British meals are 'dying out' because diners 'prefer foreign favourites' |url=https://uk.news.yahoo.com/forget-meat-veg-prefer-pizza-stir-fries-traditional-british-food-110004459.html |access-date=2024-02-10 |website=Yahoo News |language=en-GB}}</ref> In the 21st century, vegetarian and vegan versions of toad in the hole appeared. These included vegan versions made with [[Linda McCartney Foods|Linda McCartney Food]]'s vegan sausages<ref>{{Cite web |date=2023-12-15 |title=Vegan toad in the hole |url=https://www.womenshealthmag.com/uk/food/healthy-eating/a46135167/vegan-toad-in-the-hole/ |access-date=2024-02-10 |website=Women's Health |language=en-GB}}</ref><ref>{{Cite web |date=2023-09-04 |title=Vegetarian toad in the hole recipe |url=https://www.goodhousekeeping.com/uk/food/recipes/a29245476/veggie-toad-in-the-hole/ |access-date=2024-02-10 |website=Good Housekeeping |language=en-GB}}</ref> and a vegetarian version published by [[Ravinder Bhogal]] that combined toad in the hole with [[cauliflower cheese]].<ref>{{Cite news |last=Bhogal |first=Ravinder |date=2023-11-18 |title=Pork belly with turnips, celeriac pakora and cauliflower toad in the hole: Ravinder Bhogal's recipes for British winter veg |url=https://www.theguardian.com/food/2023/nov/18/british-winter-veg-recipes-soy-braised-pork-belly-celeriac-rostis-ravinder-bhogal |access-date=2024-02-10 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref>