Popovers with Apple and Cream (Chaussons) a la Elvira

Ingredients

• two eggs
• half cup milk
• six heaping tablespoons flour
• two cups apple sauce
• six tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• sugar to taste

Method

1. 1

   Beat eggs with salt, add milk and flour, then more milk.

2. 2

   Butter muffin pans and fill halfway.

3. 3

   Bake for 25-30 minutes.

4. 4

   For filling, mix apple sauce with gelatine, brandy, and sugar.

5. 5

   Fill popovers and glaze with icing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 497. The excerpt below is the record exactly as published.

Popovers with Apple and Cream ( Chaussons ) a la Elvira Break two eggs in a bowl, season with a little speck of salt, add half cup milk, six heaping tablespoons flour; beat until THE SWEDISH, FRENCH, AMERICAN COOK BOOK 339 creamy, then add another half cup milk. These popovers must contain neither sugar nor baking powder. Butter deep muffin pans well, and half fill (if there is too much in each pan it will make the popovers heavy), put a little piece butter in the centre of each and bake in an oven that has an under heat for twenty-five to thirty minutes. When done, turn out upside down on a table and leave until cold; when cold, fill. Filling. For six popovers take two cups apple sauce, six tablespoons dissolved Cox’s gelatine, flavor with two tablespoons brandy, sweeten with sugar to taste

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