Yorkshire Pudding
From 365 foreign dishes, 1908
Presented as published in 1908. 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
794Calories
43 gProtein
84 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein43 g
Carbohydrates84 g
Fiber0 g
Sugars24 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium400 mg
Potassium1045 mg
Calcium698 mg
Iron7 mg
Magnesium97 mg
Phosphorus874 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.9 mg
Folate196 mcg
Choline528 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 19. The excerpt below is the record exactly as published.
Yorkshire Pudding. Beat 3 eggs with a pinch of salt ; add i pint of milk and 5^ of a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.