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Popovers
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
604Calories
24 gProtein
103 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein24 g
Carbohydrates103 g
Fiber0 g
Sugars6 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium1286 mg
Potassium423 mg
Calcium202 mg
Iron7.9 mg
Magnesium54 mg
Phosphorus357 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 3. The excerpt below is the record exactly as published.
POPOVERS. — Mrs. J. E. Alexander. Beat 2 eggs just enough to mix, add 1 cup mSlk and 2 level cups flour; beat 5 minutes; add 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.