Pop Overs
From The Edwardsville cook book, 1906
They should pop to 4 times their original bulk. These are nice served for breakfast, or with lemon sauce as a dessert.
Presented as published in 1906. 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
894Calories
42 gProtein
120 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories894 kcal
Protein42 g
Carbohydrates120 g
Fiber0 g
Sugars24 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium913 mg
Potassium1040 mg
Calcium680 mg
Iron8.8 mg
Magnesium103 mg
Phosphorus826 mg
Zinc4.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9 mg
Folate248 mcg
Choline381 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 4. The excerpt below is the record exactly as published.
POP OVERS. Mrs. Travous. 2 eggs. V2 pint flour. pint milk. 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.