Popovers

Ingredients

• Mix 2 ounces flour
• add the yolks of 2 eggs
• 1/2 even teaspoonful salt
• 1/2 teaspoonful sugar
• 1 tablespoonful melted butter
• Beat the whites of 2 eggs to a stiff froth

Method

1. 1

   Butter gem pans and dust with flour, fill half full with the preparation, and bake in medium-hot oven for 20 to 30 minutes.

2. 2

   Serve in a napkin.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 365. The excerpt below is the record exactly as published.

, 1 teaspoonful sugar, 2 cups milk, Y^ ounce of melted butter, 2 eggs. Sift flour, sugar, and salt together, add the milk, eggs, and butter. Mix the whole into a thick batter. Put muffin rings on a hot griddle, and Y« teaspoonful lard into each one ; flll the rings half full with the batter. When baked on one side turn them over gently with a pancake turner and bake till done. They should be of a delicate brown color. Serve hot for breakfast or tea. Popovers. — Mix 2 ounces flour with Ys V^^^ ^' '^^^ ^^^ ^ smooth thin batter, add the yolks of 2 eggs, Ys even teaspoonful salt, Ys teaspoonful sugar, 1 tablespoonful melted butter, measured after melted. Beat the whites of 2 eggs to a stiff froth

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