British/Irishside

Yorkshire Pudding

Name: Yorkshire Pudding
Cuisine: British/Irish
Ingredients: J lb. Flour; 1 teaspoonful Salt; 1 pint Milk; 2 Eggs; ½ teaspoonful Baking Powder

From Household cookery and laundry work, 1882

Best baked under roasting meat.

Presented as published in 1882. 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

1124Calories

41 gProtein

198 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1124 kcal

Protein41 g

Carbohydrates198 g

Fiber0 g

Sugars23 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium2758 mg

Potassium1040 mg

Calcium774 mg

Iron13 mg

Magnesium119 mg

Phosphorus786 mg

Zinc3.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)16 mg

Folate363 mcg

Choline87 mg

Caffeine0 mg

Water452 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 32. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING. J lb. Flour. \ teaspoonful Salt. 1 pint Milk. ^ teaspoonful Baking Powder. 2 Eggs

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