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Yorkshire Pudding
From The Blue grass cook book, 1904
Serves 1
Presented as published in 1904. 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
665Calories
35 gProtein
72 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein35 g
Carbohydrates72 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium954 mg
Calcium667 mg
Iron5.3 mg
Magnesium87 mg
Phosphorus758 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.8 mg
Folate147 mcg
Choline381 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING V. C. G. 1 pint of milk, 8 tablespoons of flour, 2 eggs. Salt
Cook this with the app: pantry check, scaling, and the assistant.