British/Irishnut-freesoy-freefish-freeshellfish-free
Roast Beef with Yorkshire Pudding
From European and American cuisine, 1914
Serves 3
Serve with roast beef.
Presented as published in 1914. 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
603Calories
26 gProtein
74 gCarbs
26 gFat
Full nutrition (32 nutrients)
Calories603 kcal
Protein26 g
Carbohydrates74 g
Fiber0 g
Sugars9.2 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol80 mg
Sodium103 mg
Potassium536 mg
Calcium222 mg
Iron5.9 mg
Magnesium53 mg
Phosphorus358 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate138 mcg
Choline29 mg
Water190 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 161. The excerpt below is the record exactly as published.
Boast Beef with Torkshire Pudding.— Roast a piece ol beef as in foregoing recipe ; 35 minutes before serving sift 1 pint of prepared flour in a bowl, add Ys ounce butter, rub butter and flour together with the hand ; add 1 teaspoonful sugar, and gradually 1 pint of milk and 2 well-beaten eggs ; mix all well together. Pour a few spoonfuls of the beef fat
Cook this with the app: pantry check, scaling, and the assistant.