Pop-overs

Ingredients

• 1 c flour
• 1 c milk
• 2 eggs
• 1^ tp melted butter
• pinch of salt

Method

1. 1

   1.

2. 2

   Put oven over fire.

3. 3

   2.

4. 4

   Sift the flour before measuring.

5. 5

   3.

6. 6

   Measure flour and salt and sift them together.

7. 7

   4.

8. 8

   Add the milk gradually to the flour, beating constantly to make a smooth batter.

9. 9

   5.

10. 10

    Beat the egg well with the Dover egg beater.

11. 11

    6.

12. 12

    Melt the butter in the omelet pan.

13. 13

    7.

14. 14

    Add the beaten egg and butter to the smooth batter.

15. 15

    8.

16. 16

    Beat two minutes with the Dover egg beater.

17. 17

    9.

18. 18

    Butter the gem-pan and heat it till hot.

19. 19

    10.

20. 20

    Pour batter into the hot, buttered gem-pan.

21. 21

    11.

22. 22

    Bake about thirty-five minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 44. The excerpt below is the record exactly as published.

1 c flour ^ tp melted 1 c milk 2 eggs butter tp salt jniMr ililiC ^^^ ^E igPJfe ^Wg spoons knife iron gem pan omelet pan Fig. 49.— Gem Pan BATTERS Lesson XL Pop-overs Materials used: Class Rule I c sugar pinch of salt 1 c milk

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