British/Irishvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Yorkshire Pudding with Meats
From Cooking for profit, 1886
Serves 2
Serve with roast beef and gravy.
Presented as published in 1886. 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
671Calories
32 gProtein
90 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein32 g
Carbohydrates90 g
Fiber0 g
Sugars18 g
Total Fat32 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol356 mg
Sodium278 mg
Potassium782 mg
Calcium528 mg
Iron6.6 mg
Magnesium78 mg
Phosphorus628 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.8 mg
Folate186 mcg
Choline286 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 243. The excerpt below is the record exactly as published.
Yorkshire Pudding with Meats. R ast A rich egg-batter pudding ; can also be served with sweet sauce. i^ cups flour — 6 ounces. 3 cups milk — i^ pints. I ounce butter, melted. 3 eggs. Salt. y^ teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.