vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pop-overs
From Soyer's standard cookery, 1912
Serves 1
They may be baked in buttered earthen cups, when the bottom will have a glazed appearance.
Presented as published in 1912. 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
603Calories
21 gProtein
107 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein21 g
Carbohydrates107 g
Fiber0 g
Sugars10 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium667 mg
Potassium491 mg
Calcium287 mg
Iron7.1 mg
Magnesium59 mg
Phosphorus351 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline38 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 240. The excerpt below is the record exactly as published.
Pop-overs. One cup of flour, one-quarter teaspoonful of salt, seven- eighths of a cup of milk, two eggs, one-half a teaspoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.