British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding (2)
From The Ideal cook book, 1899
Serves 3
Serve quickly for best results.
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
275Calories
16 gProtein
24 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein16 g
Carbohydrates24 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium456 mg
Calcium331 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus362 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline190 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 109. The excerpt below is the record exactly as published.
Yorkshire Pudding(2)—Ingredients—6tablespoonfuls(heaped) _ of flour, 1% pts. of milk, 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.