Eggless Yorkshire Pudding

Name: Eggless Yorkshire Pudding
Ingredients: 4 tablespoonsful flour; Pinch of salt; 4 pint milk or milk and water; 1 teaspoonful vinegar; 1 level teaspoonful Miller’s British Baking Powder

From Miller's recipe book, 1947

Electric Temperature 400° F. Regulo No. 5

Presented as published in 1947. 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

3Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.2 kcal

Protein0 g

Carbohydrates1.2 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium470 mg

Potassium1 mg

Calcium261 mg

Iron0.5 mg

Magnesium1.2 mg

Phosphorus97 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water4.9 g

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 1. The excerpt below is the record exactly as published.

EGGLESS YORKSHIRE PUDDING 4 tablespoonsful flour Pinch of salt 4 pint milk or milk and 1 teaspoonful vinegar water 1 level teaspoonful Miller’s British Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.