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Yorkshire Pudding
From Harper's cook book encyclopædia, 1902
Serves 1
For a lighter pudding, use two eggs to three tablespoons of flour.
Presented as published in 1902. 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
795Calories
28 gProtein
109 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol229 mg
Sodium168 mg
Potassium613 mg
Calcium358 mg
Iron7.9 mg
Magnesium69 mg
Phosphorus486 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate224 mcg
Choline207 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 497. The excerpt below is the record exactly as published.
Yorkshire Pudding. — Allow one egg:, and milk to make a tolerably Yellow Piccalilli. See Pickles, stiff batter, to two table-spoonfuls of 442 Yorkshire Pudding Z W I E B A C K S Yorkshire Pudding flour. This will make a very good pudding, though a better and lighter one may be made by using two eggs to three table-spoonfuls of flour, or even one egg to each table-spoonful of flour. Put as much flour as will be required into a bowl, and add a pinch of salt. Stir in gradually as much milk as will make a stiff batter, and beat the mixture vigorously till it is perfectly smooth and light. Beat the eggs separately, and add them to the batter. Place the pudding-tin under the roasting joint, and leave it till it is thoroughly hot and well greased with the drippings from the joint. Pour the batter into it to the thickness of the third of an inch, and bake the pudding before the fire under the joint. Turn the pan round and round, that the pudding may be equally and lightly browned on every side. Cut it in three -inch squares; take these up carefully with a slice, place them on a separate dish which has been made very hot, and send them immediately to table, to be eaten with the meat and the gravy. This is the English way: — When the roast is to be baked in an oven put the batter in a pan with some of the drippings from the roast
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