Pop-Overs

Ingredients

• 1 c. flour
• 1/4 T. salt
• 1 egg
• 1 c. milk
• 1/2 T. butter (melted)

Method

1. 1

   Mix flour and salt; add milk gradually.

2. 2

   Add egg, unbeaten, and butter.

3. 3

   Beat with a Dover beater 2 mins.

4. 4

   Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than one-half full.

5. 5

   Bake in a hot oven 30 to 40 mins.

6. 6

   Temperature 450°F., reduce to 375°F.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 58. The excerpt below is the record exactly as published.

pop-overs, griddle cakes, in which the proportion is 1 part liquid or more to 1 part flour. 2. Thick or drop batters, as muffins, cakes — proportion about 1 part liquid to 2 parts flour. 3. Soft doughs, as tea-biscuit, bread — proportion about 1 part liquid to 3 parts flour. 4. Stiff doughs, as pastry, cookies — proportion about 1 part liquid to 4 parts flour. Islote. — The "liquid" includes those ingredients which are in liquid form during mixing, as milk, water, molasses, egg. An egg may be considered as a scant one-quarter cup. Use of Leavening Agents 1. Use 2 T. baking powder to 1 c. flour. 2. If egg is used in lightening, as in muffins and cakes, reduce the baking powder by Yi T. for each egg. 3. If baking soda and sour milk are used, use 3^ T. soda to 1 c. sour milk, and in addition use 1. T. baldng powder to 1 c. flour. 197 198 CANADIAN COOK BOOK 4. If baking soda and cream of tartar are used, use 3^ T. soda and 1 T. cream of tartar to 1 c. flour. 5. If baking soda and molasses are used, use T. soda to 1 c. molasses. Kinds of Shortenings 1. For tea biscuit and muffin mixtures, use butter, a butter substitute, butter and lard mixed, a lard substitute or dripping — beef or beef and pork mixed. 2. For cakes, use butter or a good butter substitute. 3. If cream is used, the butter should be reduced. 1 c. 16% cream = 3 tb. fat + >g c. milk. 1 c. 24% cream = 4% tb. fat + % c. milk. 1 c. 32% creams: 63^ tb. fat + H c. milk. WAFFLES. 2 c. flour. 3 T. baking powder. 14. T. salt. 2 T. sugar. 13^ c. milk. 2 eggs. 13^ tb. butter (melted). 1. Sift dry ingredients together twice. 2. Add well beaten eggs, milk and butter. 3. Heat waffle iron on both sides; brush over with melted dripping. 4. Pour 1 tb. mixture in each section, near centre. 5. Bake until brown and crisp. 6. Serve at once with powdered sugar, honey or maple syrup. POP-OVERS. 2 tb. 1 c. flour, f.g. M T. salt. 2 T. 1 egg. 2 tb. 1 c. milk. H T. butter (melted). 1. Mix flour and salt; add milk gradually. 2. Add egg, unbeaten, and butter. FLOUR MIXTURES 199 3. Beat with a Dover beater 2 mins. 4. Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than one- half full. 5. Bake in a hot oven 30 to 40 mins. Temperature 450°F., reduce to 375°F. SOUR MILK GRIDDLE CAKES. 2tb. 2 c. flour. VsT. 2 T. baking powder. MT. % T. baking soda. f.g. H T. salt. MT. 2 tb. sugar. 2tb. 2 c. stale bread crumbs. 1 T. 1 egg. 2 tb. c. sour milk. 3^T. VA tb. butter (melted).

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