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Ingredients

• One cup milk
• one cup flour
• three eggs
• one teaspoon salt

Method

1. 1

   Beat thoroughly and cook in hot oven.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 1. The excerpt below is the record exactly as published.

POP-OVERS— Mrs. Dornin Two eggs, two cups milk, two cups flour, pinch of salt. Bake in very hot well greased gem pans in hot oven. BOSTON BROWN BREAD-Mrs. MaKee Two cups cornmeal, one cup flour, two cups sweet milk, one cup sour^ milk, one cup syrup, one teaspoon soda, one tablespoon salt. Boil three hours in a two quart pail in a kettle of boiling water. BREAD 9 BOSTON BROWN BREAD— Mrs. Wilkinson Mix two cups Yankee Rye meal, one cup yellow corn meal, one cup whole wheat flour. Add tablespoon salt and sift. Dissolve level teaspoon soda in about two tablespoons warm water, add it to one and a half pints sour milk or butter-milk. Then add to this one cup of molasses. Thoroughly mix; pour over dry ingredients, mixing well. Pour into greased two-quart molds, cover tight, and steam five hours. Lift out, allow to cool, and bake half an hour. BREAKFAST MUFFINS— Mrs. Meacham Three eggs, one breakfast cup of milk, one tablespoon melted butter, one tablespoon sugar, a pinch of salt, two heaping teaspoons of baking powder. Beat the eggs well and mix with the milk; put melted butter with the above ingredients, mixing in flour enough to make batter. Bake in round tins, and when almost done wash the tops of each with a feather dipped in milk. POP-OVERS— Miss Lawghlin One cup milk, one cup flour, three eggs, one teaspoon salt

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