French Pop-overs

Name: French Pop-overs
Ingredients: the yolks of 3 eggs; 1 pint of milk; 1 pint of flour; 1 teaspoonful of baking-powder; 1/2 teaspoonful of salt; the whites of the eggs beaten to a stiff froth; flavor with rose-water

From 365 foreign dishes, 1908

Presented as published in 1908. 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

1642Calories

81 gProtein

220 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1642 kcal

Protein81 g

Carbohydrates220 g

Fiber0 g

Sugars25 g

Total Fat48 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol1174 mg

Sodium2253 mg

Potassium1487 mg

Calcium1077 mg

Iron20 mg

Magnesium162 mg

Phosphorus1454 mg

Zinc7.7 mg

Copper0.6 mg

Manganese2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E3.4 mg

Vitamin K0.9 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)18 mg

Folate542 mcg

Choline969 mg

Caffeine0 mg

Water683 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.

French Pop-overs. Beat the yolks of 3 eggs until very light ; add I pint of milk. Sift i pint of flour with a teaspoonfuls of baking-powder; add ^ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water

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