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Yorkshire Pudding
From Harper's cook book encyclopædia, 1902
Serves 2
The eggs should be beaten separately, with the whites added last.
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
Sodium236 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 16. The excerpt below is the record exactly as published.
Yorkshire Pudding (to serve with roast beef) should be brown and crisp, and is served hot with the roast beef. When the joint is within twenty min- utes of being done, pour off the fat, place the joint on the wire stand in the centre of the pan, and pour the pudding batter all round the meat and bake from twenty to twenty-five min- utes. Enough batter for four people consists of one pint of milk, one tea- cupful of flour, four to six eggs, and salt
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