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Yorkshire Pudding
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
383Calories
7 gProtein
15 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein7.3 g
Carbohydrates15 g
Fiber0 g
Sugars3 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol120 mg
Sodium179 mg
Potassium152 mg
Calcium158 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate37 mcg
Choline86 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 260. The excerpt below is the record exactly as published.
Yorkshire pudding. One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one- half cup of chopped beef sue
Cook this with the app: pantry check, scaling, and the assistant.