British/Irishside
Yorkshire Pudding
From Lillian Massey school recipes, 1913
Pudding may be turned into a shallow, greased biscuit pan, baked, cut in squares, and served around roast.
Presented as published in 1913. 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
750Calories
34 gProtein
110 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium7707 mg
Potassium676 mg
Calcium645 mg
Iron9.3 mg
Magnesium76 mg
Phosphorus677 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. mM Licehour, de, I blic; 3 tsp. salt. 2 eggs, yolks and whites beaten 1 tsp. baking powder. separately. Mix and sift dry ingredients, add gradually milk
Cook this with the app: pantry check, scaling, and the assistant.