Yorkshire Pudding
From High-Street cook book, 1885
Presented as published in 1885. 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
550Calories
32 gProtein
48 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein32 g
Carbohydrates48 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium912 mg
Calcium661 mg
Iron3.5 mg
Magnesium78 mg
Phosphorus724 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.7 mg
Folate97 mcg
Choline381 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
Yorkshire Pudding. Take a pint of milk, four tablespoon- fnls of flour, two eggs, and a pinch of salt. Bake for ten minutes in a quick oven, and serve with roast beef. The same proportions make a good batter. 83. Chicken Croquettes. Fourteen ounces of chicken chopped line, half a pint of milk, four ounces of butter, one teaspoonful of gait, two table- spoonfuls of flour
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