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Whole Wheat Popovers
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
601Calories
24 gProtein
91 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein24 g
Carbohydrates91 g
Fiber2.5 g
Sugars12 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol215 mg
Sodium749 mg
Potassium591 mg
Calcium349 mg
Iron6.2 mg
Magnesium61 mg
Phosphorus457 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)6.5 mg
Folate201 mcg
Choline201 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 52. The excerpt below is the record exactly as published.
WHOLE WHEAT POPOVERS— Put two-thirds cup of whole wheat meal, one and two-thirds cup of white flour, and one-half level teaspoon of salt into a sifter and sift three times. Pour two cups of milk on slowly and stir until smooth. Beat two eggs
Cook this with the app: pantry check, scaling, and the assistant.