Rye or Wheat Popovers

Name: Rye or Wheat Popovers
Ingredients: 2 EGGS, WELL BEATEN; I CUP RYE, OR WHEAT FLOUR OR A; I CUP MILK; I TABLESPOON SHORTENING; 16 TEASPOON SALT

From Cooking with wholegrains, 1947

Popovers lend themselves well to wholegrain flours.

Presented as published in 1947. 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

711Calories

19 gProtein

108 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories711 kcal

Protein19 g

Carbohydrates108 g

Fiber17 g

Sugars12 g

Total Fat23 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium676 mg

Potassium910 mg

Calcium340 mg

Iron3.2 mg

Magnesium149 mg

Phosphorus597 mg

Zinc3.9 mg

Copper0.4 mg

Manganese2.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.7 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 15. The excerpt below is the record exactly as published.

Rye or Wheat Popovers 2 EGGS, WELL BEATEN I CUP RYE, OR WHEAT FLOUR OR A I CUP MILK COMBINATION OF BOTH I TABLESPOON SHORTENING 16 TEASPOON SALT

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