Popovers

Name: Popovers
Ingredients: 3 eggs; 3 cupfuls of flour; 3 cupfuls of milk; 1 oz. of sugar; pint of fruit sauce

From Savouries and sweets suitable for luncheons and dinners, 1886

Serves four persons.

Presented as published in 1886. 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

2580Calories

86 gProtein

466 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories2580 kcal

Protein86 g

Carbohydrates466 g

Fiber3 g

Sugars152 g

Total Fat44 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium512 mg

Potassium1893 mg

Calcium1063 mg

Iron25 mg

Magnesium211 mg

Phosphorus1453 mg

Zinc7.8 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D10 mcg

Vitamin C2.8 mg

Vitamin A479 mcg

Vitamin E4.5 mg

Vitamin K4.3 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)4 mg

Riboflavin (B2)3.4 mg

Niacin (B3)27 mg

Folate675 mcg

Choline582 mg

Caffeine0 mg

Water957 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 27. The excerpt below is the record exactly as published.

Popovers. ! For Four Persons. — 3 eggs ; 3 cupfuls of flour ; 3 cup- ilils of milk ; 1 oz. of sugar ; pint of fruit sauce

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