British/Irish

Yorkshire Pudding with Roast Beef

Name: Yorkshire Pudding with Roast Beef
Cuisine: British/Irish
Ingredients: Five tablespoonfuls of flour; one of salt; one pint of milk; three well-beaten eggs

From The universal cookery book, 1887

Presented as published in 1887. 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

650Calories

39 gProtein

54 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories650 kcal

Protein39 g

Carbohydrates54 g

Fiber0 g

Sugars24 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium7398 mg

Potassium993 mg

Calcium695 mg

Iron4.9 mg

Magnesium87 mg

Phosphorus832 mg

Zinc4.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.3 mg

Folate133 mcg

Choline528 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 15. The excerpt below is the record exactly as published.

YORKSHIRE PUDDING WITH ROAST BEEF. 33 Yorkshire Pudding with Roast Beef. “Five tablespoonfuls of flour mixed with one of salt, one pint of milk, and three well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.