British/Irishside
Yorkshire Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Delicious when served with roast beef.
Presented as published in 1902. 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
1496Calories
68 gProtein
218 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1496 kcal
Protein68 g
Carbohydrates218 g
Fiber0 g
Sugars24 g
Total Fat38 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium2807 mg
Potassium1349 mg
Calcium761 mg
Iron18 mg
Magnesium149 mg
Phosphorus1159 mg
Zinc6.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)18 mg
Folate495 mcg
Choline675 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 30. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. Have your meat read; for roasting on Saturday, always. Boast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done, mix the pudding. YORKSHIRE PUDDING. One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour — prepared flour is best; one teaapoonful of salt
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