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POP-OVERS
From Boston Cooking-School cook book, 1896
Serves 1
Thorough Beating and Correct Baking Are the Secrets of Perfect Pop-overs.
Presented as published in 1896. 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
837Calories
38 gProtein
115 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein38 g
Carbohydrates115 g
Fiber0 g
Sugars18 g
Total Fat25 g
Saturated Fat11 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol421 mg
Sodium867 mg
Potassium857 mg
Calcium530 mg
Iron8.8 mg
Magnesium89 mg
Phosphorus703 mg
Zinc3.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A292 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.9 mg
Folate248 mcg
Choline359 mg
Caffeine0 mg
Water411 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.
POP-OVERS 1 cup flour 1% cup milk Y4 teaspoon salt 2 eggs Y% teaspoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.