Yorkshire Pudding
From Evans' recipe cookery book, 1900
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
249Calories
15 gProtein
19 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein15 g
Carbohydrates19 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
Sodium634 mg
Potassium446 mg
Calcium590 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus451 mg
Zinc1.7 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)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline190 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 24. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. Ingredients. 3 Teaspoonfuls Flour. \ Pint Milk. | Teaspoonful Baking Powder. i Egg. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.