Pop Overs
From The Edwardsville cook book, 1906
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
677Calories
28 gProtein
109 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium1333 mg
Potassium605 mg
Calcium352 mg
Iron7.9 mg
Magnesium69 mg
Phosphorus481 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 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. Beat eggs without separating until thoroughly mixed ; add milk and salt. Put the flour into a bowl and add gradually the egg and milk, stirring all the while. Then put the whole through a fine strainer. Have ready iron gem pans, greased and very hot ; fill them half full of the mixture and bake in a moderately quick oven about 30 minutes. They should pop to 4 times their original bulk. These are nice served for breakfast, or with lemon sauce as a dessert. 14 THE EDWARDSVILLE COOK BOOK. , POP OVERS. Mrs. L. T. Milnor. 1 cup flour. 'V2 teaspoon salt. 1 egg. 1 cup milk
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