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From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
They may be baked in buttered earthen cups.
Presented as published in 1914. 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
603Calories
21 gProtein
107 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein21 g
Carbohydrates107 g
Fiber0 g
Sugars10 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium1250 mg
Potassium491 mg
Calcium287 mg
Iron7.1 mg
Magnesium59 mg
Phosphorus351 mg
Zinc1.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline38 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 23. The excerpt below is the record exactly as published.
POP-OVERS. 1 cup flour 1 egg y± tsp. salt 7-8 cup milk y2 tsp. melted butter Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg beaten until light, and butter ; beat two minutes, using a Dover egg beater; turn into hissing hot iron gem-pans, and bake 30 to 35 minutes in a hot oven. They may be baked in buttered earthern cups, when the bottom will have a glazed appearance. ENTIRE WHEAT GRIDDLE CAKES. y2 cup entire wheat flour 3 T. sugar 44 THE WORCESTER DOMESTIC SCIENCE SCHOOL. 1 cup flour 1 egg 3 tsp. baking powder y± cup milk i/2 tsp. salt
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