Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: three ounces of flour; two eggs; a little over a gill of milk; two ounces of beef dripping; quarter of an ounce of Cowan’s baking-powder; a pinch of salt

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

1041Calories

26 gProtein

74 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1041 kcal

Protein26 g

Carbohydrates74 g

Fiber0 g

Sugars6.2 g

Total Fat71 g

Saturated Fat22 g

Monounsaturated Fat29 g

Polyunsaturated Fat15 g

Omega-30.1 g

Cholesterol444 mg

Sodium941 mg

Potassium438 mg

Calcium639 mg

Iron7.3 mg

Magnesium51 mg

Phosphorus568 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D5.9 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E2.8 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)5.9 mg

Folate183 mcg

Choline385 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Yorkshire Pudding. Take three ounces of flour, two eggs, a little over a gill of milk, two ounces of beef dripping, quarter of an ounce of Cowan’s baking-powder ; mix the flour, eggs, milk, and baking-powder to- gether ; add a pinch of salt

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