Popovers
From McDougall's cookery book, 1950
Serve hot with gravy or jam.
Presented as published in 1950. 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 McDougall's cookery book (1950) by McDougall's Ltd, page 20. The excerpt below is the record exactly as published.
POPOVERS Put small pieces of lard or dripping in 12 bun tins, place in the oven until a blue smoke rises from the fat. Meanwhile, prepare half the quantities given for Yorkshire Pudding
Cook this with the app: pantry check, scaling, and the assistant.