Popovers

Ingredients

• Break three eggs in a bowl
• add one pint of milk
• a half teaspoonful of salt
• one pint of sifted flour

Method

1. 1

   Beat eggs just enough to barely mix, add milk and stir.

2. 2

   Mix flour and salt, add liquid gradually to make a batter.

3. 3

   Beat until smooth, strain the thin batter.

4. 4

   Grease cups or gem pans, fill nearly full, bake in a slow oven for fifty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 140. The excerpt below is the record exactly as published.

e-half teaspoonful of salt, two teaspoonfuls of baking powder. Cream butter, eggs and sugar together. Add one coffee cup of yellow meal and one coffee cup of wheat flour, sifted; and one cup of milk. Bake twenty minutes. OORN BREAD. Mrs. W. V. Toffey. One cupful of flour, three-fourths cupful of com- meal, one cup of milk, two eggs, piece of butter (size of an egg), pinch of salt, one heaping teaspoonful of baking powder. Mix thoroughly the dry ingredients before adding milk and eggs; bake twenty minutes in hot oven. 330 KIRMESS COOK BOOK. CORN DODOEBS. Mrs. C. W, Cropper. One bowl of Indian meal — Bcald it — ^three tablespoon- fids molasses^ one tablespoonf ul flonr, two eggs. Drop off the end of a spoon (pieces the size of a wdnut) and fry in hot fat, same as crullers. POPOVERS. Table Talk. Break three eggs in a bowl and with a fork beat them just enough to barely mix and break their string- iness, add one pint of milk and stir. In a second bowl mix together one pint of sifted flour

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