British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Common Yorkshire Pudding
From Modern cookery, in all its branches, 1884
Serves 4
The pudding should be about an inch thick when browned.
Presented as published in 1884. 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
334Calories
15 gProtein
50 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein15 g
Carbohydrates50 g
Fiber0 g
Sugars6 g
Total Fat8.3 g
Saturated Fat3.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol154 mg
Sodium684 mg
Potassium312 mg
Calcium182 mg
Iron3.8 mg
Magnesium34 mg
Phosphorus259 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate108 mcg
Choline132 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 390. The excerpt below is the record exactly as published.
COMMON YORKSHIRE PUDDING. Half a pound of flour, three eggs (we would recommend a fourth), rather more than a pint of milk, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.