Yorkshire Pudding
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
2375Calories
112 gProtein
354 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories2375 kcal
Protein112 g
Carbohydrates354 g
Fiber0 g
Sugars1.9 g
Total Fat54 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium719 mg
Potassium1307 mg
Calcium366 mg
Iron34 mg
Magnesium181 mg
Phosphorus1480 mg
Zinc9.7 mg
Copper1.1 mg
Manganese3.6 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B124.5 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)4.3 mg
Niacin (B3)31 mg
Folate961 mcg
Choline1470 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 185. The excerpt below is the record exactly as published.
Yorkshire Pudding, 1 lb. flour, y2 qt. milk, 10 eggs, salt, spices
Cook this with the app: pantry check, scaling, and the assistant.