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From The Williamston cook book, 1950
Good with all creamed meats. Recipe by Mrs. Ned Laughinghouse.
Presented as published in 1950. 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
720Calories
22 gProtein
108 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein22 g
Carbohydrates108 g
Fiber0 g
Sugars12 g
Total Fat23 g
Saturated Fat7.8 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.9 g
Omega-30.3 g
Cholesterol29 mg
Sodium3595 mg
Potassium537 mg
Calcium326 mg
Iron7.1 mg
Magnesium63 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.9 mg
Vitamin K6.9 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
Choline43 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 7. The excerpt below is the record exactly as published.
POP-OVERS 1 cup flour 2 eggs 1% teaspoon salt 1 tablespoon melted 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.