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Yorkshire Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
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
413Calories
24 gProtein
36 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein24 g
Carbohydrates36 g
Fiber0 g
Sugars18 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium5096 mg
Potassium685 mg
Calcium499 mg
Iron2.7 mg
Magnesium59 mg
Phosphorus543 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2 mg
Folate73 mcg
Choline286 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 83. The excerpt below is the record exactly as published.
Yorkshire pudding made as follows : — Torkshire Puddinff Have at band one and oLC-half pints of milk, six large tablespoonfuls of flour, three eggs, and one saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.