British/Irishnut-freeegg-freesoy-freefish-freeshellfish-free
Roast Beef and Yorkshire Pudding
From The household cook book, 1902
Serves 2
The batter can also be poured under the beef to bake.
Presented as published in 1902. 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
606Calories
22 gProtein
109 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein22 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium330 mg
Potassium537 mg
Calcium454 mg
Iron7.3 mg
Magnesium63 mg
Phosphorus430 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 99. The excerpt below is the record exactly as published.
ROAST BEEF AND YORKSHIRE PUDDING Into 2 cups flour mix 1 teaspoon baking i)owder, and a pinch of salt; add 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.