British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Twentieth century home cook book, 1905
Serves 3
Serve with the beef.
Presented as published in 1905. 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
279Calories
16 gProtein
26 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein16 g
Carbohydrates26 g
Fiber0 g
Sugars8.1 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol267 mg
Sodium546 mg
Potassium368 mg
Calcium242 mg
Iron2.5 mg
Magnesium34 mg
Phosphorus321 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate69 mcg
Choline225 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 15. The excerpt below is the record exactly as published.
Yorkshire Pudding.— Beat up four eggs, nine tablespoonfuls of flour, one pint of milk, and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.