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Breakfast Puffs, or Pop-overs
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
677Calories
28 gProtein
109 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium9866 mg
Potassium607 mg
Calcium358 mg
Iron8 mg
Magnesium69 mg
Phosphorus481 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.
Breakfast Puffs, or Pop-overs. 1 cup flour. 1 saltspoonful salt. 1 cup milk. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.