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Delicious Popovers
From The new Annie Dennis cook book, 1905
Serves 1
Keep oven door closed until crust forms.
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
750Calories
34 gProtein
110 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein34 g
Carbohydrates110 g
Fiber0 g
Sugars12 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1291 mg
Potassium675 mg
Calcium641 mg
Iron9.3 mg
Magnesium76 mg
Phosphorus677 mg
Zinc3.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate248 mcg
Choline337 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 39. The excerpt below is the record exactly as published.
l teaspoonful salt Mash the rice until smooth. Sift the flour, baking powder, sugar and salt together twice. Beat the yolks of eggs, add the whites beaten to a stiff froth, and stir them into the rice. Then add the milk and flour alternately, and beat until smooth. Have gem pans greased and a little flour sifted into each. Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes. Serve hot with butter or maple syrup. Also as a dessert with pre- served fruits. This recipe makes 20 popovers. THE NEW ANNIE DENNIS COOK BOOK 75 Rye Bread When making the regular supply of bread reserve one pint of very light wheat flour sponge, add a level teaspoonful of salt, a heaping teaspoonful of brown sugar and rye flour to permit kneading. Knead well. When light, mold into loaves; let rise again till more than double its first size, brush the top with melted butter and bake one hour in a moderate oven. A deli- cious bread, with a crust as tender as cake. French Rolls 4 cups of sifted flour, 4 tablespoonfuls corn starch, 3 tablespoonfuls butter, one-fourth yeast cake dissolved in warm water, tw^o and a half cupfuls of milk, one egg, salt. Cook milk and butter until it comes to a boil. Add the yeast and egg, well beaten. Sift the flour, cornstarch and salt, and add gradually to the mixture. Beat well, form into rolls, handling as little as possible ; butter and bake. Delicious Popovers 2 eggs 1 teaspoonful baking powder 1 cupful milk 1 cupful flour
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