British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
To be served with roast beef.
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
750Calories
34 gProtein
110 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat30 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol433 mg
Sodium1875 mg
Potassium678 mg
Calcium643 mg
Iron9.3 mg
Magnesium76 mg
Phosphorus679 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 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)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 26. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. Mrs. E. R. Sturtevant. (To be served with roast beef). One cup of milk, two eggs, yolks and whites beaten separately, one-half teaspoon of salt, one teaspoon of baking powder, one cup of flour. This should be mixed very smooth and be about the consistency of rich cream. Put drippings from roast or one table- spoon of butte
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