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Invalid’s Yorkshire Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
200Calories
14 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein14 g
Carbohydrates13 g
Fiber0 g
Sugars0.4 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium159 mg
Calcium59 mg
Iron2.6 mg
Magnesium16 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate72 mcg
Choline294 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Invalid’s Yorkshire Pudding:.— {Family Recipe.) — Mix the yolks of two eggs into two good tablespoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.