Pop-overs
From The practical cookbook, 1917
Serve hot as muffins, or, with a sweet pudding sauce, for dessert.
Presented as published in 1917. 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
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.
Pop-overs . . . . , Cottage pudding . . Orange pufFs . . . . 3 tsp. ic. Pop-overs. Mix flour and salt, add milk slowly, and beat until smooth. Beat the eggs light
Cook this with the app: pantry check, scaling, and the assistant.