Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: 4 ozs. flour; Pinch of salt; 1 egg (dried will do); 4 pint milk; 4 teaspoonful Miller’s British Baking Powder

From Miller's recipe book, 1947

Electric Temperature 400° F, Regulo No. 5

Presented as published in 1947. 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

571Calories

20 gProtein

104 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein20 g

Carbohydrates104 g

Fiber0 g

Sugars12 g

Total Fat9.5 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium1976 mg

Potassium523 mg

Calcium1365 mg

Iron8.3 mg

Magnesium64 mg

Phosphorus757 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.9 mg

Folate181 mcg

Choline43 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 1. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING 4 ozs. flour Pinch of salt 1 egg (dried will do) 4 pint milk 4 teaspoonful Miller’s British Baking Powder

Cook this with the app: pantry check, scaling, and the assistant.