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Yorkshire Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
487Calories
30 gProtein
34 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein30 g
Carbohydrates34 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium888 mg
Calcium658 mg
Iron2.5 mg
Magnesium74 mg
Phosphorus706 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 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)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate70 mcg
Choline381 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 126. The excerpt below is the record exactly as published.
Yorkshire Pudding'. C oz. Flour, 1 pint Milk, pinch of Salt, and 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.