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Yorkshire Pudding
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
186Calories
10 gProtein
25 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein9.7 g
Carbohydrates25 g
Fiber0 g
Sugars0.2 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium9772 mg
Potassium114 mg
Calcium40 mg
Iron2.7 mg
Magnesium15 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate74 mcg
Choline147 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 93. The excerpt below is the record exactly as published.
Yorkshire Pudding* — One egg, a pinch of salt, milk, 4 tablespoonfuls flour
Cook this with the app: pantry check, scaling, and the assistant.