Yorkshire Pudding
From Buckmaster's cookery, 1887
Ensure the tin is hot before pouring in the batter.
Presented as published in 1887. 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
246Calories
15 gProtein
18 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein15 g
Carbohydrates18 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium445 mg
Calcium329 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus354 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline190 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 65. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. - Ingredients. Eggs. Flour. Milk. 1. Use for every egg as much flour as a tablespoon will carry, and a small pinch of salt. 2. Whisk the eggs well. 3. Strain and mix them gradually with the flour. 4. Pour in by degrees as much new milk as will
Cook this with the app: pantry check, scaling, and the assistant.