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Yorkshire Pudding Served with Meat
From The national course in home economics, 1917
Serves 2
Cut pudding into squares and serve around the meat.
Presented as published in 1917. 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
748Calories
34 gProtein
109 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein34 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1404 mg
Potassium674 mg
Calcium380 mg
Iron8.8 mg
Magnesium75 mg
Phosphorus580 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 100. The excerpt below is the record exactly as published.
YORKSHIRE PUDDING SERVED WITH MEAT. O^ie pint of milk, four eggs (beating whites and yolks separate), tv o cups of flour, one teaspoonful of salt. If the batter grows too stiff, use loss flour. Mix quickly. When the roast of beef is one-half done pour off the fat from the gravy in the pan, leaving enough to keep the pudding from sticking to the bottom. Pour the batter into the pan and roast the beef till done letting the drippings fall upon the pudding. Have a brisk oven. Baste the meat with the gravy taken out to make room for the batter. In serving cut the pudding into squares and lay about the meat in the dish. Mrs. Mary Allen. CORNISH PASTRY. Take two cups of flour
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