British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Yorkshire Pudding

Name: Yorkshire Pudding
Yield: 1 servings
Cuisine: British/Irish
Ingredients: One-half a cup of flour; 2 eggs; 2-3 of a pint of milk; scant teaspoon of salt

From Kentucky receipt book, 1903

Serves 1

Serve as a garnish for roast beef.

Presented as published in 1903. 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

568Calories

30 gProtein

64 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories568 kcal

Protein30 g

Carbohydrates64 g

Fiber0 g

Sugars16 g

Total Fat21 g

Saturated Fat9.2 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol411 mg

Sodium2600 mg

Potassium714 mg

Calcium471 mg

Iron5.3 mg

Magnesium68 mg

Phosphorus596 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A264 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.6 mg

Folate147 mcg

Choline352 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 138. The excerpt below is the record exactly as published.

Yorhihire Pudding. One-half a cup of flour, 2 eggs, 2-3 of a pint of milk, scant tea- spoon of sa

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