vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding (1)
From The Ideal cook book, 1899
Serves 1
Mix the batter two hours before cooking for a lighter pudding.
Presented as published in 1899. 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
214Calories
11 gProtein
27 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein11 g
Carbohydrates27 g
Fiber0 g
Sugars2.4 g
Total Fat6.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium89 mg
Potassium180 mg
Calcium90 mg
Iron2.6 mg
Magnesium20 mg
Phosphorus179 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate74 mcg
Choline155 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 108. The excerpt below is the record exactly as published.
Yorkshire Pudding (1)—Ingredients—1 egg, a pinch of salt, milk, 4 tablespoonfuls of flour. Take the egg and salt and beat with a fork for a few minutes. Add to this three tablespoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.