Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: | lb. of Flour; 2 Eggs; 1 pt. of Milk; A pinch of Salt; Dripping

From Instruction in cookery (London School Board receipts), 1890

Serve hot.

Presented as published in 1890. 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

1265Calories

53 gProtein

199 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories1265 kcal

Protein53 g

Carbohydrates199 g

Fiber0 g

Sugars24 g

Total Fat28 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium332 mg

Potassium1178 mg

Calcium699 mg

Iron14 mg

Magnesium131 mg

Phosphorus935 mg

Zinc5 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)16 mg

Folate410 mcg

Choline381 mg

Caffeine0 mg

Water528 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 17. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING. Ingredients :■ — | lb. of Flour. 2 Eggs. 1 pt. of Milk. A pinch of Salt. Dripping

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