Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: % pint flour; 3 eggs; 1.5 pints milk; pinch salt; 1.5 teaspoons Royal Baking Powder

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1115Calories

56 gProtein

133 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1115 kcal

Protein56 g

Carbohydrates133 g

Fiber0 g

Sugars36 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium1018 mg

Potassium1474 mg

Calcium1497 mg

Iron10 mg

Magnesium141 mg

Phosphorus1831 mg

Zinc5.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)9.3 mg

Folate271 mcg

Choline571 mg

Caffeine0 mg

Water771 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 64. The excerpt below is the record exactly as published.

Yorkshire Pudding. — % pint flour, 3 eggs, IVfe pints milk, pinch salt, 1^ teaspoons Royal Baking Powder.

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