Yorkshire Pudding
From The official handbook for the National Training School for Cookery, 1891
A more substantial version can be made with 6 oz. of flour, 1 egg, 1 pint of milk, and 1 tablespoon of chopped suet.
Presented as published in 1891. 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
1265Calories
53 gProtein
199 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1265 kcal
Protein53 g
Carbohydrates199 g
Fiber0 g
Sugars24 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium332 mg
Potassium1178 mg
Calcium699 mg
Iron14 mg
Magnesium131 mg
Phosphorus935 mg
Zinc5 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)16 mg
Folate410 mcg
Choline381 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 128. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING. Average cost of a " Yorkshire Pudding " (about one pint). INGREDIENTS. d. 8 oz. of flour i\ 1 pint of milk 2^ Salt \ 2 2 eggs j JL Time required, one hour. Now we will show you how to make a Yorkshire Pudding. 1. We put £z§7^ ounces of flour into a basin, and mix into it half a salt-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.