British/Irishnut-freesoy-freefish-freeshellfish-free
Roast Beef and Yorkshire Pudding
From The Cook County cook book, 1912
Serves 6
Serves 6 to 7 people.
Presented as published in 1912. 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
119Calories
11 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein11 g
Carbohydrates6.5 g
Fiber0 g
Sugars0.4 g
Total Fat5.1 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium1677 mg
Potassium167 mg
Calcium29 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus133 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate26 mcg
Choline95 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 217. The excerpt below is the record exactly as published.
ROAST BEEF AND YORKSHIRE PUDDING.— Place grate in roasting-pan, put roast in this, dredge meat with flour and salt, and when the flour is browned, put in Yz pt. hot water; watch carefully that the water does not boil away and the gravy become burned; add little water at a time, and baste often. The roast should not be too lean. 1^ pts. milk, 6 large tablespoons flour, 3 eggs, 1 saltspoon salt
Cook this with the app: pantry check, scaling, and the assistant.