Editing Toad in the hole (section)

=== 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>