British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Original White House Cookbook, 1887
Serves 4
Better than baking under the meat.
Presented as published in 1887. 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
375Calories
17 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein17 g
Carbohydrates55 g
Fiber0 g
Sugars6 g
Total Fat9.6 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium937 mg
Potassium338 mg
Calcium321 mg
Iron4.6 mg
Magnesium38 mg
Phosphorus338 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 66. The excerpt below is the record exactly as published.
one pint of milk, four eggs, whites and yolks beaten separately, one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour
Cook this with the app: pantry check, scaling, and the assistant.