British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From San Rafael cook book, 1906, 1906
Serves 1
This is to be eaten with roast beef.
Presented as published in 1906. 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
820Calories
41 gProtein
109 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein41 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat24 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium2641 mg
Potassium744 mg
Calcium409 mg
Iron9.7 mg
Magnesium81 mg
Phosphorus679 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.8 mg
Folate271 mcg
Choline484 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 15. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING— Mrs. W. F. Jones. To be eaten with roast beef. 1 cup of flour, 3 eggs, 1 cup of milk, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.