British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From The household gas cookery book, 1900
Serves 3
This may be used for pancakes, boiled batter, and baked batter puddings.
Presented as published in 1900. 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
364Calories
14 gProtein
60 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein14 g
Carbohydrates60 g
Fiber2 g
Sugars4.2 g
Total Fat6.5 g
Saturated Fat2.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol134 mg
Sodium978 mg
Potassium262 mg
Calcium374 mg
Iron4.1 mg
Magnesium28 mg
Phosphorus598 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.5 mg
Folate164 mcg
Choline120 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 95. The excerpt below is the record exactly as published.
Yorkshire Pudding. — Ingredients. — J lb. self¬ rising flour, 2 eggs, | pint milk, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.