Lucy’s Popovers

Ingredients

• Two tea-cups sweet milk
• two tea-cups sifted flour
• one table-spoon sugar
• butter size of a walnut
• two eggs
• a little salt

Method

1. 1

   Bake in hot gem-pans, filled half full, for twenty minutes, and serve immediately.

As published

This recipe was extracted from Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.

a: little salt and a well-beaten egg; dip in this slices of bread Cf dry, ne Tet it soak a'minute), and fry on a buttered griddle until it is a _ light brown on each side. This is a good way to use oar bread rere ee Mrs. Dr. Morey, Marysville, Ohio. a MENNONITE Toast. og Beat up three eggs well, add a pint of sweet milk and a ‘dbo! of. galt; cut slices an inch thick from a loaf of baker’s bread, remove _ erust, dip slices into the eggs and milk, fry like doughnuts in very ~ hot lard or drippings, till a delicate brown, butter and sprinkle with — aadbaanas peer, o serve hot. — Mrs. J. P. Rea, Lancaster, Pa. BreAD PurFrs. ay 43 __ Jf the wheat bread is light enough for the oven at breakfast time, — f have ready some hot lard in a deep kettle; with the thumb and two. oe _ fingers pull up some of the dough quite ee and cut it some two > _ or three inches in length; as these pieces are cut, drop them in oe lard and fry. like douehntdel. At table they are eaten like biscuit; they may also be served in a vegetable dish with a dressing of bo eream, ican with pepper and salt.—JIn the Kitchen. Beil Lucy’s Por-overs. : Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little, utter size of a walnut, two eggs, and one table-spoon sugar

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