British/Irishnut-freesoy-freefish-freeshellfish-free
Roast Beef with Yorkshire Pudding
From Buckeye cookery, 1892
Serves 3
Serve as a side with the roast.
Presented as published in 1892. 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
729Calories
40 gProtein
105 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein40 g
Carbohydrates105 g
Fiber0 g
Sugars8 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol249 mg
Sodium179 mg
Potassium707 mg
Calcium261 mg
Iron9.4 mg
Magnesium72 mg
Phosphorus536 mg
Zinc5.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A133 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate227 mcg
Choline217 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 109. The excerpt below is the record exactly as published.
Bake exactly as directed for ordinary roast for the table; then make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.