Pop Overs
From The Federation cook book, 1910
Submitted by Mrs. Lillian V. Turner.
Presented as published in 1910. 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
893Calories
45 gProtein
115 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories893 kcal
Protein45 g
Carbohydrates115 g
Fiber0 g
Sugars18 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol633 mg
Sodium356 mg
Potassium928 mg
Calcium559 mg
Iron9.7 mg
Magnesium95 mg
Phosphorus804 mg
Zinc4.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.9 mg
Folate271 mcg
Choline506 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 9. The excerpt below is the record exactly as published.
Pop Overs 3 eggs 1 cup flour 1 and 1 half cups milk 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.