British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Delicacies, 1929
Serves 3
Recipe by Mrs. Duvall Ellery.
Presented as published in 1929. 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
346Calories
18 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein18 g
Carbohydrates40 g
Fiber0 g
Sugars8.1 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol267 mg
Sodium935 mg
Potassium393 mg
Calcium246 mg
Iron3.5 mg
Magnesium39 mg
Phosphorus341 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate98 mcg
Choline225 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 6. The excerpt below is the record exactly as published.
Yorkshire Pudding (To be served with roast beef.) Beat thoroughly 4 eggs ; add 1 cup of flour ; mix well ; add 1 pint milk and 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.