Batter or Yorkshire Pudding
From Chambers's cookery for young housewives, 1894
Cut the pudding in squares to serve.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
7076Calories
226 gProtein
1426 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories7076 kcal
Protein226 g
Carbohydrates1426 g
Fiber0 g
Sugars24 g
Total Fat52 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium363 mg
Potassium3337 mg
Calcium1000 mg
Iron104 mg
Magnesium554 mg
Phosphorus2650 mg
Zinc16 mg
Copper2.9 mg
Manganese14 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61.7 mg
Vitamin B123.5 mcg
Thiamin (B1)17 mg
Riboflavin (B2)9.2 mg
Niacin (B3)123 mg
Folate2950 mcg
Choline381 mg
Caffeine0 mg
Water684 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 60. The excerpt below is the record exactly as published.
BATTER OR YORKSHIRE PUDDING. 4 lb. flour. I 2 eggs. 1 pint milk. I Salt
Cook this with the app: pantry check, scaling, and the assistant.