vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pop-Overs
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
712Calories
31 gProtein
109 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein31 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium1368 mg
Potassium640 mg
Calcium366 mg
Iron8.4 mg
Magnesium72 mg
Phosphorus530 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.8 mg
Folate236 mcg
Choline264 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 68. The excerpt below is the record exactly as published.
Pop-Overs. Take one pint of sifted flour, one level tea- spoonful of salt. Beat three eggs light, add one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.