Yorkshire Pudding
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
7191Calories
214 gProtein
1426 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories7191 kcal
Protein214 g
Carbohydrates1426 g
Fiber0 g
Sugars23 g
Total Fat71 g
Saturated Fat17 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.1 g
Omega-30.1 g
Cholesterol87 mg
Sodium10024 mg
Potassium3201 mg
Calcium1211 mg
Iron103 mg
Magnesium544 mg
Phosphorus2549 mg
Zinc15 mg
Copper2.8 mg
Manganese14 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B122.6 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.7 mg
Niacin (B3)123 mg
Folate2903 mcg
Choline121 mg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 20. The excerpt below is the record exactly as published.
Yorkshire Pudding. 4 lb. flour. 4 teaspoonful salt. 2 eggs. 1 pint milk. 1 teaspoonful baking powder. 1 oz. dripping.
Cook this with the app: pantry check, scaling, and the assistant.