Pop Overs
From Popular cook book, 1899
Presented as published in 1899. 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
Sodium1570 mg
Potassium1279 mg
Calcium732 mg
Iron17 mg
Magnesium143 mg
Phosphorus1060 mg
Zinc5.8 mg
Copper0.5 mg
Manganese1.9 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 Popular cook book (1899) by Seeman Printery, page 14. The excerpt below is the record exactly as published.
POP OVERS. Two cupfuls flour, three eggs, two cupfuls milk, one- half teaspoonful salt. Have the shapes well greased and hot, put in a quick over and bake twenty-five minutes. Mrs. LEO D. HEARTT. CREAM BUTTER BREAD. One pint corn meal, pour over it one pint very hot water; add one-half teaspoonful salt
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