Yorkshire Muffins
From A second Dudley book of cookery and other recipes, 1914
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
11863Calories
376 gProtein
2485 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories11863 kcal
Protein376 g
Carbohydrates2485 g
Fiber20 g
Sugars0 g
Total Fat53 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11158 mg
Potassium5051 mg
Calcium689 mg
Iron180 mg
Magnesium907 mg
Phosphorus3904 mg
Zinc29 mg
Copper5.4 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B63.2 mg
Vitamin B120.1 mcg
Thiamin (B1)38 mg
Riboflavin (B2)17 mg
Niacin (B3)244 mg
Folate6824 mcg
Choline24 mg
Caffeine0 mg
Water2207 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 108. The excerpt below is the record exactly as published.
YORKSHIRE MUFFINS f 1 1 AKE seven pounds of flour, one ounce of salt, two quarts of water, a quarter of a pint of brewers’ yeast
Cook this with the app: pantry check, scaling, and the assistant.