Popovers

Ingredients

• one cup of flour
• one cup of milk
• one egg
• a little salt

Method

1. 1

   Beat all ingredients together until smooth.

2. 2

   Pour quickly into greased cups and bake until puffed and golden.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 27. The excerpt below is the record exactly as published.

popovers and puffs, then the egg is beaten with the other ingredients. (3) Where a spongy texture is desired, the eggs are sep- arated and beaten separately. For such mixtures as the first class lightness is not essential, is really undesirable ; hence, the eggs are Eggs in Doughs Classes of Egg Doughs 64 PRINCIPLES OF COOKERY. Hoodies Timbales beaten only enough to blend yolk and white, and not to mix air with them. In noodles, which are a kind of egg macaroni, the egg supplies liquid as well as aids in sticking the particles of flour together. After a stiff, smooth dough is made, it is rolled much thinner than would be possible if it did not contain egg. Then it is Pop Overs — an Example Dtmgu liaised by the Expansion of Air. cut in strips or fancy shapes and may be cooked at once or dried and used like macaroni. The timbale cases are made from a thin batter, in which, to egg and flour, milk and small quantities of fat and sugar are added, and the whole beaten to- gether until smooth. If the batter is then allowed to stand until the air bubbles escape, the timbale cases will have fewer holes in them. The hot timbale iron is then dipped into the batter and the coating adher- ing is fried until crisp. EGGS. 65 The second class should be hollow, and to secure this result the eggs are beaten without separating yolk and white, or better still, are dropped in with the other ingredients and all beaten together. Popovers are the result of a very thin batter, usually one cup each of flour and milk, one egg, and a little salt

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