British/Irishsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding
From Consult me, 1902
Serves 4
Should be made in a square pan.
Presented as published in 1902. 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
236Calories
14 gProtein
19 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein14 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat12 g
Saturated Fat5.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium146 mg
Potassium431 mg
Calcium323 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus331 mg
Zinc1.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate33 mcg
Choline154 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 540. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING.— Mix five spoonfuls of flour with a quart of milk, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.