British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
English Yorkshire Pudding
From Delta Gamma cook book, 1922
Serves 2
Recipe by Vera Burridge (Xi).
Presented as published in 1922. 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
265Calories
16 gProtein
22 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein16 g
Carbohydrates22 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium1566 mg
Potassium452 mg
Calcium461 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus407 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate44 mcg
Choline190 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 18. The excerpt below is the record exactly as published.
English Yorkshire Pudding To two beaten eggs and a pint of milk add sufficient flour, into which has been sifted one teaspoon of salt and one teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.