British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Serve as a garnish for roast beef.
Presented as published in 1884. 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
736Calories
42 gProtein
72 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein42 g
Carbohydrates72 g
Fiber0 g
Sugars24 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium2733 mg
Potassium1024 mg
Calcium697 mg
Iron6.2 mg
Magnesium93 mg
Phosphorus857 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.8 mg
Folate171 mcg
Choline528 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 132. The excerpt below is the record exactly as published.
Yorkshire Pudding, — Beat three eggs very light. Add one scant teaspoonful of salt and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.