Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: 1 lb. of flour; 1 quart of milk; 3 good teaspoonfuls of baking powder; a little salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

2252Calories

81 gProtein

399 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories2252 kcal

Protein81 g

Carbohydrates399 g

Fiber0 g

Sugars47 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium1790 mg

Potassium2082 mg

Calcium2068 mg

Iron27 mg

Magnesium241 mg

Phosphorus1766 mg

Zinc7.4 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.4 mg

Niacin (B3)32 mg

Folate726 mcg

Choline174 mg

Caffeine0 mg

Water904 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 19. The excerpt below is the record exactly as published.

Yorkshire Pudding Ingredients. — 1 lb. of flour, 1 quart of milk (skim milk will do), 3 good teaspoonfuls of baking powder, a little salt

Cook this with the app: pantry check, scaling, and the assistant.