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Popovers

Name: Popovers
Yield: 6 servings
Ingredients: Two coffee cups of flour; 1% cups of sweet milk; 1 tablespoon of butter or lard; 2 eggs beaten separately; 1 teaspoon of salt

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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

197Calories

7 gProtein

32 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories197 kcal

Protein6.7 g

Carbohydrates32 g

Fiber0 g

Sugars0.1 g

Total Fat4.4 g

Saturated Fat1.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol64 mg

Sodium413 mg

Potassium80 mg

Calcium18 mg

Iron2.6 mg

Magnesium13 mg

Phosphorus78 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate75 mcg

Choline50 mg

Caffeine0 mg

Water17 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.

Popovers. Scald 1 pint of milk, add 1 tablespoon of butter, ^ pint of sifted corn meal. "When cool add 3 well-beaten eggs. Put in hot gem pans and bake a chestnut brown. Popovers. Two coffee cups of flour, 1% cups of sweet milk, 1 tablespoon of butter or lard, 2 eggs beaten separately, 1 teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.