British/Irishside
Yorkshire Pudding
From The home science cook book, 1902
For a breakfast or luncheon dish, add bits of meat from a roast and serve with gravy or tomato sauce.
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
519Calories
27 gProtein
60 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein27 g
Carbohydrates60 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium819 mg
Potassium589 mg
Calcium368 mg
Iron5.3 mg
Magnesium58 mg
Phosphorus512 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate147 mcg
Choline337 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 19. The excerpt below is the record exactly as published.
Yorkshire Pudding. Beat together till smooth one cup of milk, one-half cup of flour, two eggs, and one-fourth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.