Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: One and a half pints of Milk; Three Eggs; One teacupful of Flour.

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 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

1112Calories

56 gProtein

132 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein56 g

Carbohydrates132 g

Fiber0 g

Sugars36 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium493 mg

Potassium1474 mg

Calcium1007 mg

Iron9.7 mg

Magnesium138 mg

Phosphorus1171 mg

Zinc5.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)9.3 mg

Folate271 mcg

Choline571 mg

Caffeine0 mg

Water771 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 35. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING Ingredients : One and a half pints of Milk Three Eggs One teacupful of Flour.

Cook this with the app: pantry check, scaling, and the assistant.