Yorkshire Cakes

Name: Yorkshire Cakes
Ingredients: Two lb. of flour; i ounce of Butter; I ounce of sugar; 3 eggs; a tea cup full of yeast; about a quart of good milk

From An old-world recipe book, 1908

Half the quantity will be enough for breakfast.

Presented as published in 1908. 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

4713Calories

210 gProtein

837 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories4713 kcal

Protein210 g

Carbohydrates837 g

Fiber40 g

Sugars76 g

Total Fat93 g

Saturated Fat24 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol741 mg

Sodium681 mg

Potassium4332 mg

Calcium1504 mg

Iron57 mg

Magnesium457 mg

Phosphorus3216 mg

Zinc24 mg

Copper2.2 mg

Manganese7.4 mg

Vitamin D12 mcg

Vitamin C0.4 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K1 mcg

Vitamin B63.7 mg

Vitamin B126.7 mcg

Thiamin (B1)26 mg

Riboflavin (B2)12 mg

Niacin (B3)122 mg

Folate5010 mcg

Choline662 mg

Caffeine0 mg

Water1075 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 10. The excerpt below is the record exactly as published.

Yorkshire Cakes Two lb. of flour, i ounce of Butter, I ounce of sugar, 3 eggs, a tea cup full of yeast, about a quart of good milk

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