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Yorkshire Pudding
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. 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
420Calories
21 gProtein
59 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein21 g
Carbohydrates59 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium241 mg
Calcium70 mg
Iron6 mg
Magnesium32 mg
Phosphorus280 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.2 mg
Folate168 mcg
Choline294 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 349. The excerpt below is the record exactly as published.
Yorkshire Pudding, Veal Stuffing, &c. Having treated of the accompanying sauces to Roasts in Part 1, I need only recall them here. 1943—YORKSHIRE PUDDING (For Beef Roasts) Mix one-half lb. of sifted flour with six eggs and one quart of boiled milk, adding the eggs one by one and the milk little by little. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.