British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From The new home cook book, 1896
Serves 2
To be eaten with roast beef, instead of a vegetable.
Presented as published in 1896. 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
748Calories
34 gProtein
109 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein34 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1404 mg
Potassium674 mg
Calcium380 mg
Iron8.8 mg
Magnesium75 mg
Phosphorus580 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
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 43. The excerpt below is the record exactly as published.
One pint of milk; four eggs, whites and yolks beaten separately ; two cups flour ; one teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.