Yorkshire Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1884Calories
76 gProtein
314 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1884 kcal
Protein76 g
Carbohydrates314 g
Fiber0 g
Sugars24 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium406 mg
Potassium1450 mg
Calcium755 mg
Iron24 mg
Magnesium176 mg
Phosphorus1196 mg
Zinc6.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)3 mg
Niacin (B3)26 mg
Folate672 mcg
Choline528 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 10. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. E. L. Ives, Omaha, Neb. 1 pint milk. 3 cups flour. 3 eggs. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.