Pop-overs
From A textbook of domestic science for high schools, 1913
Have the oven very hot at first and then reduce temperature. If removed from the oven before they are thoroughly baked, they will fall.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 56. The excerpt below is the record exactly as published.
Pop-overs 1 c. flour 1 ssp. salt 1 c. milk (scant) 1 egg
Cook this with the app: pantry check, scaling, and the assistant.