vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Popovers
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
177Calories
7 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein6.7 g
Carbohydrates33 g
Fiber0 g
Sugars0.1 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium297 mg
Potassium80 mg
Calcium61 mg
Iron2.7 mg
Magnesium13 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 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
Choline49 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
o teaspoonfuls of baking powder and one scant pint of sweet milk. Sift the flour twice, pour in the milk gradually and then the hot lard, add the yolks and salt. Last of all stir or fold in the well- beaten whites and just before pouring in the irons add the baking powder. These are deli- cious. Use a pitcher to pour the batter. POPOVERS. Two eggs beaten separately until very light. Add the yolks to two cups of sweet milk, stirring while add- ing. Pour this mixture upon two cups of flour, to which has been added one teaspoonful of baking pow- der. Sbir constantly to keep from lumping, and beat until very light and smooth and strain through a sieve. Beat the whites with one-half teaspoonful of salt
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