Graham Pop-Overs

Name: Graham Pop-Overs
Ingredients: three eggs; one and a half cups Graham flour; half cup white flour; two cups milk; pinch salt

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

1425Calories

61 gProtein

217 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1425 kcal

Protein61 g

Carbohydrates217 g

Fiber1.5 g

Sugars24 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat9 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol616 mg

Sodium403 mg

Potassium1287 mg

Calcium732 mg

Iron16 mg

Magnesium142 mg

Phosphorus1059 mg

Zinc6 mg

Copper0.5 mg

Manganese2 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)17 mg

Folate478 mcg

Choline534 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.

raham Pop- Overs. — Three eggs, one and a half cups Graham flour, half cup white flour, two cups milk, pinch salt

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