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Yorkshire Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Water can be substituted for milk.
Presented as published in 1907. 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
808Calories
48 gProtein
72 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein48 g
Carbohydrates72 g
Fiber0 g
Sugars24 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol802 mg
Sodium470 mg
Potassium1092 mg
Calcium723 mg
Iron7 mg
Magnesium99 mg
Phosphorus956 mg
Zinc5.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)4.9 mg
Folate194 mcg
Choline675 mg
Caffeine0 mg
Water588 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 26. The excerpt below is the record exactly as published.
Yorkshire Pudding*. 4 Eggs, fpt. Milk, gib. Flour
Cook this with the app: pantry check, scaling, and the assistant.