British/Irishnut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding for Beef Roast
From Magnet users cook book, 1920
Serves 1
Mrs. J. H. Hamilton, Ontario.
Presented as published in 1920. 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
834Calories
33 gProtein
147 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein33 g
Carbohydrates147 g
Fiber0 g
Sugars0.4 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium10316 mg
Potassium397 mg
Calcium359 mg
Iron13 mg
Magnesium64 mg
Phosphorus498 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate348 mcg
Choline294 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 13. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING FOR BEEF ROAST. 1% cups of flour, 2 eggs, 4 1 teaspoon of baking powder, pinch of salt, milk for mixing
Cook this with the app: pantry check, scaling, and the assistant.