vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Popovers
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Should rise at least 4 times their original bulk.
Presented as published in 1913. 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
863Calories
41 gProtein
109 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein41 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat29 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium1475 mg
Potassium743 mg
Calcium408 mg
Iron9.7 mg
Magnesium81 mg
Phosphorus679 mg
Zinc3.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.8 mg
Folate271 mcg
Choline484 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 120. The excerpt below is the record exactly as published.
Popovers Tomato Mayonnatse Pimtento Sandwiches Frozen Banana Whip Coffee *Pop Overs—Beat up 3 eggs until light; add 1 cup milk and 1 teaspoon melted Crisco. Pour this gradually into 1 cup flour and % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.