Yorkshire Pudding
From Favorite recipes of Alexandria Ward, 1952
Recipe by Lona S. Hyde
Presented as published in 1952. 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
748Calories
34 gProtein
109 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein34 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium2570 mg
Potassium675 mg
Calcium381 mg
Iron8.8 mg
Magnesium75 mg
Phosphorus580 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 8. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING 2 eggs, beaten slightly 1 cup flour (all purpose) 1 teaspoon salt 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.