Recipes > Breads > Popovers > Pop-overs



  • 1 cup flour
  • 1/4 teaspoon salt
  • 7/8 cup milk
  • 1 egg
  • 1/2 teaspoon melted butter


Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.


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The Boston Cooking-School Cook Book (1896).

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