Pop-overs

Name: Pop-overs
Ingredients: three cups of flour; two and one-half cups of milk; seven eggs; one teaspoon salt

From Council cook book, 1908

This recipe makes twenty-eight pop-overs.

Presented as published in 1908. 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

2243Calories

105 gProtein

322 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories2243 kcal

Protein105 g

Carbohydrates322 g

Fiber0 g

Sugars31 g

Total Fat58 g

Saturated Fat22 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.3 g

Omega-30.2 g

Cholesterol1375 mg

Sodium3069 mg

Potassium1909 mg

Calcium1018 mg

Iron27 mg

Magnesium215 mg

Phosphorus1715 mg

Zinc9.8 mg

Copper0.8 mg

Manganese3 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A755 mcg

Vitamin E4 mg

Vitamin K1.1 mcg

Vitamin B61.2 mg

Vitamin B126.4 mcg

Thiamin (B1)4 mg

Riboflavin (B2)4.1 mg

Niacin (B3)26 mg

Folate766 mcg

Choline1137 mg

Caffeine0 mg

Water840 g

As published

This recipe was extracted from Council cook book (1908), page 31. The excerpt below is the record exactly as published.

Pop-overs. One cup milk, one cup flour, pinch of salt, one egg; beat the egg, then add milk, then flour, then salt, and beat thoroughly five minutes with a fork. Warm muffin tins, with a lump of butter as large as a pea in each, and bake three-quarters of an hour in a slow oven. Eat hot. GOLDEN GATE COMPRBSEDYEAST-1 Lwht Brttd Rolb Raiuil Cakes, Etc. Freeh Daily. All Grocers. Save Labels for Premiums. 98 COUNCIL COOK BOOK. Pop-overs. Three cups of flour, two and one-half cups of milk, seven eggs, one teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.