British/Irishside
Yorkshire Pudding
From A second Dudley book of cookery and other recipes, 1914
Achieving a light Yorkshire pudding can be difficult; it should not be too dry.
Presented as published in 1914. 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
1322Calories
65 gProtein
193 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1322 kcal
Protein65 g
Carbohydrates193 g
Fiber6.3 g
Sugars1.3 g
Total Fat33 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1116 mg
Sodium436 mg
Potassium1055 mg
Calcium322 mg
Iron20 mg
Magnesium139 mg
Phosphorus878 mg
Zinc5.8 mg
Copper0.9 mg
Manganese5 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A487 mcg
Vitamin E3.4 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)16 mg
Folate508 mcg
Choline885 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 52. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING TO BE SERVED WITH ROAST BEEF f I THERE is scarcely anything in cookery more difficult than to obtain really good Yorkshire pudding that is light but not too dry. It is usually served either heavy or else fried quite dry and tasteless. The ingredients are given below, but everything depends upon the cooking. Mix half a pound of sifted flour with six eggs and one quart of boiled milk. The eggs should be added one by one, and the milk little by little. Season with salt and a very little pepper
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