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Yorkshire Cakes

Name: Yorkshire Cakes
Yield: 5 servings
Ingredients: 3oz. of butter; 21b. of flour; four well-whipped eggs; 1 table-spoonful of sugar; J pint of warmed milk; loz. of German yeast; 1 pinch of salt

From The encyclopædia of practical cookery, 1890

Serves 5

Presented as published in 1890. 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

749Calories

27 gProtein

145 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories749 kcal

Protein27 g

Carbohydrates145 g

Fiber1.5 g

Sugars2.7 g

Total Fat21 g

Saturated Fat1.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol189 mg

Sodium65 mg

Potassium359 mg

Calcium61 mg

Iron11 mg

Magnesium57 mg

Phosphorus315 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate442 mcg

Choline119 mg

Caffeine0 mg

Water52 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 61. The excerpt below is the record exactly as published.

Yorkshire Cakes.— (1) Bub 3oz. of butter into 21b. of flour, and then add four well-whipped eggs and 1 table-spoonful of sugar. Work all well together, and add J pint of warmed milk with loz. of German yeast dissolved in it ; put in 1 pinch of salt

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