British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Buckeye cookery, 1892
Serves 5
To eat like vegetables with the roast.
Presented as published in 1892. 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
377Calories
15 gProtein
63 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein15 g
Carbohydrates63 g
Fiber0 g
Sugars4.8 g
Total Fat7.1 g
Saturated Fat2.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium81 mg
Potassium290 mg
Calcium151 mg
Iron4.8 mg
Magnesium35 mg
Phosphorus239 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.2 mg
Folate134 mcg
Choline106 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 109. The excerpt below is the record exactly as published.
Yorkshire pudding, to eat like vegetables with the roast, as follows: For every pint of milk take three eggs, three cups of flour, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.