Pop-Overs
From Lillian Massey school recipes, 1913
They may be baked in hot greased earthen cups, when the under crust will have a glazed appearance.
Presented as published in 1913. 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
530Calories
20 gProtein
97 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat10 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium1241 mg
Potassium241 mg
Calcium53 mg
Iron7.9 mg
Magnesium40 mg
Phosphorus235 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.
POP-OVERS. Le lOUr: © e mmilk. + tsp. salt. 1 egg + tsp. butter (melted)
Cook this with the app: pantry check, scaling, and the assistant.