British/Irish

Roast Beef and Yorkshire Pudding

Name: Roast Beef and Yorkshire Pudding
Cuisine: British/Irish
Ingredients: a piece of beef; one pint of milk; four eggs; one teaspoon of salt; two cups of flour

From Cooks in clover, 1889

Pudding should be a yellow brown when done.

Presented as published in 1889. 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

1798Calories

112 gProtein

218 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1798 kcal

Protein112 g

Carbohydrates218 g

Fiber0 g

Sugars24 g

Total Fat53 g

Saturated Fat21 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol934 mg

Sodium2939 mg

Potassium2019 mg

Calcium789 mg

Iron22 mg

Magnesium189 mg

Phosphorus1571 mg

Zinc17 mg

Copper0.7 mg

Manganese2 mg

Vitamin D8.9 mcg

Vitamin C0 mg

Vitamin A478 mcg

Vitamin E2.7 mg

Vitamin K3.4 mcg

Vitamin B61.9 mg

Vitamin B129.6 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)3.1 mg

Niacin (B3)29 mg

Folate505 mcg

Choline798 mg

Caffeine0 mg

Water747 g

As published

This recipe was extracted from Cooks in clover (1889), page 9. The excerpt below is the record exactly as published.

Roast Beef and Yorkshire Pudding.— Set a piece of beef to roast on a grating laid over a drip- ping pan. About half an hour before the meat is done, pour the pudding into the pan, and let the drippings fall upon the pudding. When both are done, cut the pudding into squares and lay around the meat when dished. Do not have much fat in the dripping pan when you are ready to pour the pudding in. Pudding: — One pint of milk ; four eggs, yelks and COOKS IN CLOVER. whites beaten separately ; one teaspoon of salt ; two ' cups of flo

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