British/Irishnut-freesoy-freefish-freeshellfish-free
Roast Beef and Yorkshire Pudding
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
336Calories
22 gProtein
23 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars11 g
Total Fat17 g
Saturated Fat7.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol399 mg
Sodium228 mg
Potassium500 mg
Calcium338 mg
Iron2.6 mg
Magnesium43 mg
Phosphorus444 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A233 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline334 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 61. The excerpt below is the record exactly as published.
Roast Beef and Yorkshire Pudding. Roast a sirloin in the usual way, and make and cook the pudding as follows : — Put two tablespoonfuls of flour into a basin, with two eggs, a pinch of salt, and two ounces of milk, mix well together with a wooden spoon, then add six ounces of milk
Cook this with the app: pantry check, scaling, and the assistant.