Pop-Overs

Name: Pop-Overs
Ingredients: Two cups flour; three eggs well-beaten; two cups milk; one and one-half teaspoonfuls salt

From Durham cook book ..., 1921

(Use muffin pans.)

Presented as published in 1921. 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

1425Calories

62 gProtein

218 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1425 kcal

Protein62 g

Carbohydrates218 g

Fiber0 g

Sugars24 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium3903 mg

Potassium1280 mg

Calcium733 mg

Iron17 mg

Magnesium143 mg

Phosphorus1060 mg

Zinc5.8 mg

Copper0.5 mg

Manganese2 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)18 mg

Folate472 mcg

Choline528 mg

Caffeine0 mg

Water568 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 27. The excerpt below is the record exactly as published.

POP-OVERS. Two cups flour, three eggs well-beaten, two cups milk, one and one-half teaspoonfuls salt

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