Breakfast Puffs or Pop-Overs
From The easiest way in housekeeping and cooking, 1881
This is one of the simplest but most delicate breakfast cakes made.
Presented as published in 1881. 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
1282Calories
50 gProtein
217 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1282 kcal
Protein50 g
Carbohydrates217 g
Fiber0 g
Sugars24 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium261 mg
Potassium1141 mg
Calcium675 mg
Iron15 mg
Magnesium131 mg
Phosphorus862 mg
Zinc4.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate425 mcg
Choline234 mg
Caffeine0 mg
Water492 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 108. The excerpt below is the record exactly as published.
Breakfast Puffs or Pop-Overs. One pint of flour, one pint of milk, and one egg
Cook this with the app: pantry check, scaling, and the assistant.