Pop Overs
From Blue Ribbon cook book, 1905
Bake in a hot oven for 10 minutes, then decrease heat for 30 minutes.
Presented as published in 1905. 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
613Calories
22 gProtein
108 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein22 g
Carbohydrates108 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol32 mg
Sodium95 mg
Potassium536 mg
Calcium324 mg
Iron7 mg
Magnesium63 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline44 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 42. The excerpt below is the record exactly as published.
Pop Overs—1 cup milk, 1 cup flour, 2 eggs, 14 teaspoon melted butter, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.