vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Graham Popovers
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
604Calories
23 gProtein
105 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein23 g
Carbohydrates105 g
Fiber0 g
Sugars7.9 g
Total Fat10 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium3345 mg
Potassium461 mg
Calcium244 mg
Iron7.7 mg
Magnesium57 mg
Phosphorus366 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate216 mcg
Choline127 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 14. The excerpt below is the record exactly as published.
GRAHAM POPOVERS. Graham flour, 3 cups. Milk, 2 cups. Salt, a pinch. Eggs, 2.
Cook this with the app: pantry check, scaling, and the assistant.