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Rye Pop-Overs
From Miss Parloa's kitchen companion, 1887
Serves 2
Ensure the oven is very hot initially for best results.
Presented as published in 1887. 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
774Calories
32 gProtein
124 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein32 g
Carbohydrates124 g
Fiber11 g
Sugars19 g
Total Fat17 g
Saturated Fat7.2 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium1369 mg
Potassium849 mg
Calcium373 mg
Iron6.4 mg
Magnesium102 mg
Phosphorus634 mg
Zinc4.3 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E2.2 mg
Vitamin K4.9 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)5.4 mg
Folate168 mcg
Choline286 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 432. The excerpt below is the record exactly as published.
Rye Pop-Overs. Put a cupful and a half of rye meal and a cupful of wheat flour into a bowl, with one table-spoonful of sugar and one teaspoonful of salt. Beat three eggs together until very light, and add a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.