British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From The Swedish, French, American cook book, 1918
Serves 1
Old-fashioned method involves roasting beef above the pudding.
Presented as published in 1918. 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
461Calories
26 gProtein
48 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein26 g
Carbohydrates48 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium567 mg
Calcium365 mg
Iron4.4 mg
Magnesium54 mg
Phosphorus495 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)3.5 mg
Folate122 mcg
Choline337 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 561. The excerpt below is the record exactly as published.
Yorkshire Pudding Pouding a la Pate de Farine, cult au four Two eggs, one cup milk, six tablespoons flour, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.