Yorkshire Pudding
From English and French cookery, 1890
Presented as published in 1890. 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
7148Calories
233 gProtein
1426 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories7148 kcal
Protein233 g
Carbohydrates1426 g
Fiber0 g
Sugars24 g
Total Fat57 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium2768 mg
Potassium3406 mg
Calcium1030 mg
Iron105 mg
Magnesium560 mg
Phosphorus2749 mg
Zinc17 mg
Copper2.9 mg
Manganese14 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B61.7 mg
Vitamin B124 mcg
Thiamin (B1)17 mg
Riboflavin (B2)9.4 mg
Niacin (B3)123 mg
Folate2973 mcg
Choline528 mg
Caffeine0 mg
Water722 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 73. The excerpt below is the record exactly as published.
Yorkshire Pudding. — Heat a tin, and rub it well with dripping ; beat up 3 eggs and a teaspoonful of salt. Add a pint of milk, and when well mixed, stir gradually into 4 pound of flour
Cook this with the app: pantry check, scaling, and the assistant.