Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: eight tablespoonfuls of flour; half a teaspoonful of salt; half a teaspoonful of baking powder; the yolks of two eggs; one pint of milk

From The handy dictionary of cookery, 1890

Another way may be used.

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

666Calories

35 gProtein

72 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein35 g

Carbohydrates72 g

Fiber0 g

Sugars24 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium1730 mg

Potassium955 mg

Calcium799 mg

Iron5.5 mg

Magnesium87 mg

Phosphorus807 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4.8 mg

Folate147 mcg

Choline381 mg

Caffeine0 mg

Water512 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 105. The excerpt below is the record exactly as published.

Yorkshire Pudding*. Put into a basin eight tablespoonfuls of flour, half a tea- spoonful of salt, half a teaspoonful of baking powder ; mix all well together, make a well in the centre of the flour, drop in the yolks of two eggs, then add carefully one pint of milk

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