Pop-Overs

Ingredients

• Beat 2 eggs
• 1/2 pint of milk
• 1/2 teaspoonful of salt
• 1 pint of Dousman's Best Patent flour

Method

1. 1

   Beat eggs, add milk and salt, then gradually add flour while stirring.

2. 2

   Strain and pour into hot, greased pop-over cups.

3. 3

   Bake in a quick oven for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 51. The excerpt below is the record exactly as published.

Pop-Overs. Beat 2 eggs without se])araling until they are light; add 1/2 pint of milk, 1/2 teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent 72 SUPERIOR COOK BOOK floni". stii'i'ing all the while Strain and turn at onco in 1'^ hot, greased pop-over Clips. Bake in a quick o\cn in a Jewel Eange tor 10 minutes. Breakfast Fruit Gems. Stone and chop twenty-toui- dates; nd\ them with half a cuprul of seedless raisins; separate 2 eggs, heat the ycdks and add It^ eupsful of milk, then the dates and raisins, y^ a cupful of cornnieal and 1 cupful ( Dousnian's Best Patent) whole wheat flour ; heat thoroughly ; add 2 rounding teaspoonfnls of baking powder ; beat again and fold in the well-beaten wliites. Bake in a (|uiek oven in a Jewel Bange for 20 minutes. Pancakes. One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs beaten separately, a little salt; add whites of eggs just Ixd'ore baking. Bake in a Jewel Bange. ]\Ii!S. MaPxK Elliott. Potato Pancakes. Pare, wash and grate 4 large or (5 small potatoes into a howl and add quickly to them the beaten yolks of two eggs, i/o teaspoonful of salt and a tablespoonful of tine bread crumbs. Beat in gradually the whites of the eggs, beaten to a froth and saute l)y s])oonfuls on a \A-ell-greased, smoking hot griddle. Pancakes with Bread Crumbs. Soak the hrt'ad crundjs over night, then di'ain them; to two cupfuls of bread crumhs aild 1 cu])ful of Dousman's Best Patent flour or cornnieal, 1 egg and milk enough to make a thin l)atter. If the milk is sweit. add a teaspoonful of baking powder; if sour, li: a teaspoonful of soda dissolved in a tablespoonful of warm water. Wintfred Coolly. Corn meal Pancakes. Two cups of sour milk. 2 teaspoons of soda, 2 eggs, lVi> cups of cornnieal, 1^/^ cups of Dousman's Best Patent Flour. Mks. J. X. St. Clair. Buckwheat Cakes. At night take two tablespoons of yellow cornnieal, 2 teaspoons of salt, y^ small cake of compressed yeast; mix with small amount of warm water until yeast is dis- solved, then add gradually three cups of buckwheat flour and sufficient warm water to make a thick batter, hi the morning add 1 tablespoon of molasses and sufficient lukewarm milk to make the batter thin ennugli to bake the cakes. Have griddle very hot and turn quickly, letting them bake longer after they are turned than before. Do not turn but once. Mrs. E. C. Cooley. Raised Flannel Cakes. Boil a pint and a half of swt et milk and let it stand until lukewarm; add two large tablespoonsful of yeast and i)our ujjon 1 ])int of Dousman's Best Patent flour. 1/2 pint of cornnieal. 1 teas])o()nfu1 of salt. 1 tablespoonful of sugar; mix well to- gether; cover closely and ])ut in a warm ])lace. In the morning add two eggs beaten separately; let the batter stand fifteen minutes if convenient, after adding eggs. Bake in liot griddle. Mrs. H. F. Jalin", Ironwood. Waffles. One pint of Dousman's Best Patent flour

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