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Popover Muffins
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
651Calories
28 gProtein
99 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein28 g
Carbohydrates99 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol262 mg
Sodium1559 mg
Potassium606 mg
Calcium357 mg
Iron7.5 mg
Magnesium67 mg
Phosphorus492 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.9 mg
Folate211 mcg
Choline227 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 162. The excerpt below is the record exactly as published.
Popover muffins Paprika veal Boiled rice Coffee Louise salad Surprise fritters. Coffee DINNER Little Neck clams Crab grumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse Popover muffins. Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour
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