vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pop-overs
From Lessons in cooking through preparation of meals, 1912
Serves 1
Pop-overs may be baked in buttered earthen cups, but small iron or aluminum gem pans are best.
Presented as published in 1912. 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
723Calories
30 gProtein
103 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein30 g
Carbohydrates103 g
Fiber0 g
Sugars6.2 g
Total Fat21 g
Saturated Fat8.8 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1358 mg
Potassium493 mg
Calcium232 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus458 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate248 mcg
Choline317 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 113. The excerpt below is the record exactly as published.
POP-OVERS COFFEE Browned Fish Hash Mix equal parts of cold cooked fish and cold boiled pota- toes, chopped fine. Season with salt and pepper to taste. Melt 2 T butter, (bacon fat, drippings, as desired and con- venient) in a frying pan, put in 2 c fish and potatoes, stir until well heated, then cook without stirring until well browned underneath; fold and turn like an omelet. 204 LESSONS IN COOKING Pop-overs Mix and sift J^ t salt and i c flour; add % c milk, gradually, in order to obtain a smooth batter. Add 2 eggs beaten until light, and ^ t melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.