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Yorkshire Pudding
From Cookery and housekeeping, 1882
Serves 2
Best made when the joint is roasted, not baked.
Presented as published in 1882. 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
268Calories
16 gProtein
24 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein16 g
Carbohydrates24 g
Fiber0 g
Sugars6.3 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium154 mg
Potassium322 mg
Calcium200 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus300 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate73 mcg
Choline243 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 123. The excerpt below is the record exactly as published.
Yorkshire Pudding. This excellent accompaniment to roast beef can only be well made when the joint is roasted, not baked, and the tin dish can stand under and receive the droppings from the beef BATTER. 305 Make a good batter with three eggs, six table- spoonsful of flour, a pinch of salt, and enough miik to form the batter
Cook this with the app: pantry check, scaling, and the assistant.