Yorkshire Pudding

Name: Yorkshire Pudding
Ingredients: three table-spoonfuls of flour; one pint of milk; three eggs; a little salt

From Household hints, 1881

Presented as published in 1881. 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

593Calories

37 gProtein

42 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein37 g

Carbohydrates42 g

Fiber0 g

Sugars24 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium970 mg

Calcium688 mg

Iron3.9 mg

Magnesium82 mg

Phosphorus815 mg

Zinc4.2 mg

Copper0.1 mg

Manganese0.2 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)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.2 mg

Folate108 mcg

Choline528 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 17. The excerpt below is the record exactly as published.

Yorkshire Pudding. — This is to be eaten with roast beef, as one would eat a vegetable, and is made in this way : Stir three table-spoonfuls of flour into one pint of milk, add three eggs and a little salt

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