Yorkshire Pudding
From Our favorite recipes (Stake Relief Society, 1954), 1954
Suggested menu for use: Tomato juice cocktail, Carrots, Rump Roast, Tossed green salad (French dressing), Yorkshire Pudding, Mashed potatoes and gravy, Green leafy vegetable, Lemon cream pie for dessert.
Presented as published in 1954. 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
1044Calories
50 gProtein
133 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1044 kcal
Protein50 g
Carbohydrates133 g
Fiber0 g
Sugars35 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium9613 mg
Potassium1269 mg
Calcium929 mg
Iron7.1 mg
Magnesium121 mg
Phosphorus874 mg
Zinc4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2 mg
Niacin (B3)9.2 mg
Folate201 mcg
Choline130 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 8. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING Beat 2 egg yolks until stiff and creamy. Beat in 3 Cc. milk. Sift 1c. flour before measuring, then sift flour and 4 tsp. salt and beat into egg mixture. Fold in the 2 stiffly beaten egg whites
Cook this with the app: pantry check, scaling, and the assistant.