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Yorkshire Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
136Calories
7 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein7.3 g
Carbohydrates15 g
Fiber0 g
Sugars4 g
Total Fat5.2 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol103 mg
Sodium456 mg
Potassium175 mg
Calcium117 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate34 mcg
Choline88 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 58. The excerpt below is the record exactly as published.
Yorkshire pudding, one pint of milk, two-thirds of a cupful of flour, three eggs and one scant teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.