British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From The Times cook book, no. 2, 1905
Serves 1
Serve as a garnish for roast beef.
Presented as published in 1905. 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
568Calories
30 gProtein
64 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein30 g
Carbohydrates64 g
Fiber0 g
Sugars16 g
Total Fat21 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium2600 mg
Potassium714 mg
Calcium471 mg
Iron5.3 mg
Magnesium68 mg
Phosphorus596 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.6 mg
Folate147 mcg
Choline352 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 153. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING: Beat two eggs very light, add one scant teaspoon salt and two-thirds pint of milk
Cook this with the app: pantry check, scaling, and the assistant.