Add meal gradually to the boiling water and let cool. Add butter,
salt, egg yolks slightly beaten, and buttermilk mixed with soda.
Beat 2 minutes and fold in whites of eggs beaten until stiff. Turn
into a buttered earthen dish and bake in hot oven 40 minutes. Serve
at breakfast. Eat with spoon.
BATTERS AND DOUGHS
205
SCORE CARD
Muffins
General Appearance
Size (5)
Shape (10)
Crust (10)
Color
Character
Depth
Flavor
Taste
Odor
Texture ....
Lightness (10)
Tenderness (10)
Grain (10)
Color
35
10
100
FOOD VALUES
Muffins
w
H
O
Mo
MATERIAL
w
(/}
w
£H .
3 ?
'ROTEIN
Grams
en
3OHYDR/
Grams
TOTAL
ALORIES
H
O
O
a d
i^i
o^c
HH [/} C
tn
JJ
p^
>^
fin
r**
K
u
CJ"^
H"3
o
U
$
•— '
Flour . . .
I C.
III. 2
12-45
I. II
83.28
393
.0098
.027
.196
.0015
Sugar .
i tsp.
4.8
4.8
19
.0007
Butter . . .
i tbsp.
14
•14
II.9
108
.0106
.003
.OO4
Milk . . .
I c.
122
4.O2
4.88
6.1
84
.OII2
•193
•255
.OOO2
Baking powder
2 tsp.
7-7
.003
1
Egg.
I
45-3
6.O7
4-75
67
•03
.040
.l6l
.OOI2
Total, cooked
6
242.2
22.68
22.64
94-18
671
•0653
.264
.615 1
.OO29
i oo- Calorie
Portion .
i
35-08
3.37
3-3'7
14.04
IOO
.009
.036
.086 !
.OOO4
1 See footnote, p. 198.
206 LABORATORY MANUAL OF FOODS AND COOKERY
Popovers
Ingredients :
i c. flour | c. milk
| tsp. salt 1-2 eggs
\ tsp. melted butter (may be omitted)
Method :
Mix salt and flour, sift into bowl. Make an indentation in flour
and drop in the unbeaten egg. Add the milk gradually, stirring in
widening circles from the middle. If a little lumpy, beat for a minute
with a Dover egg beater. Turn into hot buttered custard cups or
gem pans. Bake in a hot oven. Have the oven very hot for the
first 15 minutes, then reduce temperature and continue baking 30
to 35 minutes longer.
Graham Popovers
Ingredients :
f c. entire wheat flour £ c. milk
i c. flour i egg
j tsp. salt \ tsp. melted butter
Prepare and bake as described under Popovers.
Cream Puffs I
Ingredients :
\ c. butter 4 eggs
i c. boiling water i c. pastry flour
Method :
Put butter and water in saucepan and heat to boiling point, add
flour all at once and beat vigorously. Remove from fire as soon as
mixed, and add unbeaten eggs one at a time, beating until thoroughly
mixed between the addition of eggs. Drop by spoonfuls on a buttered
sheet 1 1 inches apart, shaping as nearly circular as possible, having
mixture slightly piled in center. Bake 30 minutes in a moderate
oven. With a sharp knife make in each an incision large enough to
admit cream filling.
BATTERS AND DOUGHS 207
Cream Puffs II
Ingredients :
\ c. butter (scant) \ c. flour
\ c. boiling water 2 eggs
fruit preserve or marmalade
Put butter in small saucepan and pour on water. When water
again reaches boiling point add flour all at once and stir until mixture
leaves sides of saucepan, cleaving to spoon. Remove from fire and
add eggs unbeaten, one at a time, beating mixture between addition
of eggs. Drop by spoonfuls into hot fat and fry until well puffed
and brown. Drain. Make an opening and fill with jelly, preserve,
or marmalade. Sprinkle with powdered sugar.
Eclairs ✪ Graham Popovers
Page 87 · 6 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add meal gradually to the boiling water and let cool. Add butter, salt, egg yolks slightly beaten, and buttermilk mixed with soda. Beat 2 minutes and fold in whites of eggs beaten until stiff. Turn into a buttered earthen dish and bake in hot oven 40 minutes. Serve at breakfast. Eat with spoon.
Muffins
General Appearance Size (5)
Shape (10)
Crust (10)
Color Character Depth
Flavor
Taste Odor
Texture .... Lightness (10) Tenderness (10) Grain (10)
Color
Muffins
w
H
O
Mo
w (/}
w
£H .
3 ?
'ROTEIN
Grams
en
3OHYDR/
Grams
TOTAL
ALORIES
H O
O
a d
i^i
o^c
HH [/} C
tn
JJ
p^
>^
fin
r**
K
u
CJ"^
H"3
o
U
$
•— '
Flour . . .
I C.
III. 2
12-45
I. II
83.28
.0098
.027
.196
.0015
Sugar .
i tsp.
4.8
4.8
.0007
Butter . . .
i tbsp.
•14
II.9
.0106
.003
.OO4
Milk . . .
I c.
4.O2
4.88
6.1
.OII2
•193
•255
.OOO2
Baking powder
2 tsp.
7-7
.003
Egg.
45-3
6.O7
4-75
•03
.040
.l6l
.OOI2
Total, cooked
242.2
22.68
22.64
94-18
•0653
.264
.615 1
.OO29
i oo- Calorie
Portion .
35-08
3.37
3-3'7
14.04
IOO
.009
.036
.086 !
.OOO4
1 See footnote, p. 198.
Popovers
Ingredients :
i c. flour | c. milk
| tsp. salt 1-2 eggs
\ tsp. melted butter (may be omitted)
Method :
Mix salt and flour, sift into bowl. Make an indentation in flour and drop in the unbeaten egg. Add the milk gradually, stirring in widening circles from the middle. If a little lumpy, beat for a minute with a Dover egg beater. Turn into hot buttered custard cups or gem pans. Bake in a hot oven. Have the oven very hot for the first 15 minutes, then reduce temperature and continue baking 30 to 35 minutes longer.
Graham Popovers
Ingredients :
f c. entire wheat flour £ c. milk
i c. flour i egg
j tsp. salt \ tsp. melted butter
Prepare and bake as described under Popovers.
Cream Puffs I
Ingredients :
\ c. butter 4 eggs
i c. boiling water i c. pastry flour
Method :
Put butter and water in saucepan and heat to boiling point, add flour all at once and beat vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating until thoroughly mixed between the addition of eggs. Drop by spoonfuls on a buttered sheet 1 1 inches apart, shaping as nearly circular as possible, having mixture slightly piled in center. Bake 30 minutes in a moderate oven. With a sharp knife make in each an incision large enough to admit cream filling.
Cream Puffs II
Ingredients :
\ c. butter (scant) \ c. flour
\ c. boiling water 2 eggs
fruit preserve or marmalade
Put butter in small saucepan and pour on water. When water again reaches boiling point add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon. Remove from fire and add eggs unbeaten, one at a time, beating mixture between addition of eggs. Drop by spoonfuls into hot fat and fry until well puffed and brown. Drain. Make an opening and fill with jelly, preserve, or marmalade. Sprinkle with powdered sugar.
Eclairs
Records on this page
Graham PopoversNoodlesPopoversCream Puffs ICream Puffs IICream Filling