British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Served generally with roast beef.
Presented as published in 1907. 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
631Calories
27 gProtein
62 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein27 g
Carbohydrates62 g
Fiber0 g
Sugars9.8 g
Total Fat31 g
Saturated Fat15 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol432 mg
Sodium219 mg
Potassium527 mg
Calcium313 mg
Iron5.6 mg
Magnesium54 mg
Phosphorus472 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.9 mcg
Vitamin C0 mg
Vitamin A339 mcg
Vitamin E1.5 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)4.9 mg
Folate156 mcg
Choline332 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 74. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. This pudding does not properly belong to the class of sweet puddings served with the pastry. It is a batter pudding without sweetening, served generally with roast beef. The batter padding No. 453, without sugar, baked in a buttered square pan, makes an excellent pudding for this purpose, and some chefs use plain mixture as given here: Three-quarters of a pound of flour, one quart of milk, ten eggs, three ounces of melted butter, a little salt, grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.