vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Supper Popover
From The home cook book, 1905
Serves 3
Serve with maple syrup, cream and fruit, or butter.
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
709Calories
28 gProtein
109 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat18 g
Saturated Fat8.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol225 mg
Sodium944 mg
Potassium606 mg
Calcium353 mg
Iron7.9 mg
Magnesium69 mg
Phosphorus482 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline191 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 131. The excerpt below is the record exactly as published.
SUPPER POPOVER Sift three cups of flour with a teaspoon of salt. Little by little add three cups of milk, and when you have a smooth batter stir in three eggs and a tablespoon of melted butter
Cook this with the app: pantry check, scaling, and the assistant.