Popovers
From Foods, their selection and preparation, 1935
Serve with Yorkshire pudding.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 244. The excerpt below is the record exactly as published.
2 Eggs Fat Salt2 Sugar Method Comments Amount Popovers . . 1 c. sweet milk 1 c. steam 2 0 to i tsp. 0 Batter (beat) 450°- 8 medium 1 tbsp. 350° F. Yorkshire pud- 1 c. sweet milk 1 c. steam 2 0 0 to 0 Batter (beat) 450°- 8 servings ding . . . ; 2 tsP- 350° F. Timbale cases, 1 c. sweet milk £ to l£ c. steam 1 to 2 0 to i to 0 to Batter Fry 360°- 2 dozen cover batters 1 tsp. £ tsp. i tbsp. 370° F. cases Egg pancake . 1 c. sweet milk 1 c. steam 4 0 to 1 tsp.
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