British/Irish
Yorkshire Pudding with Roast Beef
From Arm & Hammer Soda book of valuable recipes, 1900
Cut into squares and serve with meat.
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
794Calories
43 gProtein
84 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein43 g
Carbohydrates84 g
Fiber0 g
Sugars24 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium405 mg
Potassium1045 mg
Calcium702 mg
Iron7 mg
Magnesium98 mg
Phosphorus874 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.6 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)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.9 mg
Folate196 mcg
Choline528 mg
Caffeine0 mg
Water670 g
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 17. The excerpt below is the record exactly as published.
ORKSHIRE PUDDING, WITH ROAST BEEF. Ten heaping tablespoonfuls prepared flour (see recipe for prepared flour) ; one-half or one-quarter cup of cold water ; two cups of milk ; three eggs ; salt
Cook this with the app: pantry check, scaling, and the assistant.