British/Irishside
Yorkshire Pudding
From Blue Ribbon and Pure Gold cook book, 1905
Can be baked in the same pan as roast.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 19. The excerpt below is the record exactly as published.
Yorkshire Pudding—1 cup milk, 1 cup flour, 2 eggs, ¢ tea- spoon sal
Cook this with the app: pantry check, scaling, and the assistant.