Corn Meal Popovers

Name: Corn Meal Popovers
Ingredients: 1 14 CUPS CORN MEAL; 3 EGGS; 2 CUPS MILK; 34 TEASPOON SALT; I TABLESPOON BUTTER

From Cooking with wholegrains, 1947

These are really delicious.

Presented as published in 1947. 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

1019Calories

30 gProtein

178 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1019 kcal

Protein30 g

Carbohydrates178 g

Fiber7.7 g

Sugars27 g

Total Fat30 g

Saturated Fat9.5 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol90 mg

Sodium784 mg

Potassium1012 mg

Calcium608 mg

Iron2.2 mg

Magnesium121 mg

Phosphorus689 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A178 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.5 mg

Folate59 mcg

Choline104 mg

Caffeine0 mg

Water454 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 15. The excerpt below is the record exactly as published.

Corn Meal Popovers 1 14 CUPS CORN MEAL 3 EGGS 2 CUPS MILK 34 TEASPOON SALT I TABLESPOON BUTTER

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