British/Irishsidenut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Soyer's standard cookery, 1912
Serves 4
Cook in front of the fire for best results.
Presented as published in 1912. 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
331Calories
16 gProtein
24 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein16 g
Carbohydrates24 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol222 mg
Sodium164 mg
Potassium456 mg
Calcium331 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus362 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline198 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 196. The excerpt below is the record exactly as published.
Yorkshire Pudding. INGREDIENTS. — Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping
Cook this with the app: pantry check, scaling, and the assistant.