vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pop-Overs
From Delta Gamma cook book, 1922
Serves 1
This recipe is attributed to Antoinette Miklau (Gamma).
Presented as published in 1922. 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
643Calories
22 gProtein
108 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein22 g
Carbohydrates108 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium1262 mg
Potassium536 mg
Calcium324 mg
Iron7.1 mg
Magnesium63 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 54. The excerpt below is the record exactly as published.
Pop-Overs Beat two eggs with dover egg beater, then add one cup milk and one cup flour with pinch of salt. Beat again very thoroughly and bake in well greased muffin pans in hot oven. Edna Mae Bell (Rho). Pop-Overs 1 cup flour Y teaspoon salt 1 cup milk 1 egg 1 teaspoon melted shortening
Cook this with the app: pantry check, scaling, and the assistant.