British/Irishnut-freesoy-freefish-freeshellfish-free

Roast Beef with Yorkshire Pudding

Name: Roast Beef with Yorkshire Pudding
Yield: 2 servings
Cuisine: British/Irish
Ingredients: 2 cups flour; 3 eggs; 1/2 teaspoon salt; 2 cups milk

From The Institute cook book, 1913

Serves 2

Ensure the batter is only one inch thick for best results.

Presented as published in 1913. 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

712Calories

31 gProtein

109 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories712 kcal

Protein31 g

Carbohydrates109 g

Fiber0 g

Sugars12 g

Total Fat17 g

Saturated Fat6.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium785 mg

Potassium640 mg

Calcium366 mg

Iron8.4 mg

Magnesium71 mg

Phosphorus530 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.8 mg

Folate236 mcg

Choline264 mg

Caffeine0 mg

Water284 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 28. The excerpt below is the record exactly as published.

ROAST BEEF WITH YORKSHIRE PUDDING 2 cups flour 3 eggs 1/2 teaspoon salt 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.