Popovers or Puffovers
From Food and health, 1916
Serve with pudding sauce or fill with stewed fruit.
Presented as published in 1916. 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
1425Calories
62 gProtein
218 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories1425 kcal
Protein62 g
Carbohydrates218 g
Fiber0 g
Sugars24 g
Total Fat34 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium1570 mg
Potassium1279 mg
Calcium732 mg
Iron17 mg
Magnesium143 mg
Phosphorus1060 mg
Zinc5.8 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)18 mg
Folate472 mcg
Choline528 mg
Caffeine0 mg
Water568 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 60. The excerpt below is the record exactly as published.
Popovers or puffovers. What and how much. Flour I pint Milk I pint Eggs 1 3 Salt \ teaspoonful
Cook this with the app: pantry check, scaling, and the assistant.