Popovers
From Fifty-two Sunday dinners, 1913
They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.
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
675Calories
30 gProtein
103 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein30 g
Carbohydrates103 g
Fiber0 g
Sugars6.2 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium482 mg
Potassium491 mg
Calcium230 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus456 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate248 mcg
Choline316 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 82. The excerpt below is the record exactly as published.
]/2 teaspoon salt. 1 cup white flour. 1 cup thin cream or milk. 4 teaspoons baking powder. 2 eggs beaten very light. 34 cup sugar. 2 tablespoons Cottolene. Process: Sift together corn meal, flour, baking powder, sugar and salt. Add cream or milk and stir to a smooth batter. Add well beaten eggs and melted butter. Beat thoroughly and bake in hot buttered gem cups in a hot oven twenty minutes. PQPOVERS 1 cup flour. y% cup milk. 34 teaspoon salt. 1 teaspoon melted Cottolene. 2 eggs beaten very light
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