Yorkshire Pudding
From The Bile Beans cookery book, 1931
Batter is lighter if allowed to stand before baking.
Presented as published in 1931. 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
530Calories
20 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium9411 mg
Potassium241 mg
Calcium81 mg
Iron8 mg
Magnesium44 mg
Phosphorus234 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 10. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. flour and 4 teaspoonful salt ican Beat 1 egg and __add % pint (§ milk, 4 water)
Cook this with the app: pantry check, scaling, and the assistant.