Pop Overs
From The Carbon County cook book, 1926
Recipe by Grace Fausett.
Presented as published in 1926. 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
701Calories
28 gProtein
109 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol222 mg
Sodium750 mg
Potassium606 mg
Calcium353 mg
Iron7.9 mg
Magnesium69 mg
Phosphorus481 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A181 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 2. The excerpt below is the record exactly as published.
Pop Overs. 1 cup flour, 14 teaspoon salt, 14 tablespoon melted butter, 1 cup milk, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.