Pop-Overs
From The art of cookery, 1899
Serves 6
It is advisable to beat the yolks of the eggs with the batter and to beat the whites separately and fold them into the batter at the very last.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 92. The excerpt below is the record exactly as published.
Pop-Overs. — One cup of flour, one cup of sweet milk, one ^%%, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.