Popovers

Ingredients

• one and one half cups of flour
• one fourth teaspoon of salt
• three unbeaten eggs
• one and one half cups of milk

Method

1. 1

   Mix flour and salt, make a hole in the center, add eggs and milk, and stir until smooth.

2. 2

   Pour into muffin pans and bake for 30-40 minutes in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 37. The excerpt below is the record exactly as published.

Popovers. — When water is changed to steam, it expands many hundreds of times its volume, and if it can be inclosed in walls of gluten so that the substance expands, and yet remains intact, the food product so made will be very light. If the change from water to steam takes place slowly, the expansion will not be very great, for the steam will come to the surface and escape. If the change takes place very quickly and the steam is produced rapidly, the walls of gluten will be stretched to the utmost and the product will be a hollow shell. Eggs are used also in the product, because the albumin coagulates and holds the flour together, and this helps to form the hollow shell. Very strong heat must be used when the steam is utilized as a leavening agent, and it must be continued long enough so that the product is well dried. Popovers should not be soft and moist in any part. Yorkshire Pudding is another example of the use of steam asa leavening agent. It is not baked as long as popovers, because it should be somewhat 98 CEREALS AND LEAVENING AGENTS soft-in the interior. Cream puffs are also made light by expansion of water changing tosteam. Milk is used instead of water in popovers, for it is 87 per cent water, and it furnishes flavor and adds to the nutritive value of the food. Recipe for Popovers. — Mix one and one half cups of flour, and one fourth teaspoon of salt. Make a hole in the center of it; add three unbeaten eggs and one and one half cups of milk

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