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Rye Popovers

Name: Rye Popovers
Yield: 2 servings
Ingredients: one cup of pastry flour; one and a half cups of ryemeal; one teaspoon of salt; two teaspoons of sugar; three eggs; two cups of milk

From The home cook book, 1905

Serves 2

Presented as published in 1905. 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

494Calories

23 gProtein

64 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories494 kcal

Protein23 g

Carbohydrates64 g

Fiber0 g

Sugars16 g

Total Fat16 g

Saturated Fat6.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium1366 mg

Potassium558 mg

Calcium353 mg

Iron1.9 mg

Magnesium52 mg

Phosphorus459 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate35 mcg

Choline264 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 132. The excerpt below is the record exactly as published.

RYE POPOVERS Sift together one cup of pastry flour, one and a half cups of ryemeal, one teaspoon of salt and two teaspoons of sugar. Whip three eggs till very light, add two cups of milk

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