A representation of how this dish might look when finished.

POP OVERS

Name: POP OVERS
Yield: 6 servings
Ingredients: 2 eggs; 2 cups milk; 1½ cups flour; 1 pinch salt

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

6 servings

2 eggs
2 cups milk
1½ cups flour
1 pinch salt

Method

Beat the eggs together.
Add the milk, flour, and a pinch of salt, mixing into a thin batter.
Pour a small quantity of the batter into well-buttered popover or muffin tins.
Bake in a very quick oven at 425 degrees Fahrenheit until puffed and browned.
Serve hot.

Original recipe, verbatim

POP OVERS.

Contributed by Mrs. Elizabeth Cooper Harrison, Philadelphia, Pa.

Two eggs beaten together, 2 cups of milk, i>^ cups flour, and a
pinch of salt. Put small quantity of this thin batter in well-buttered
tins, and bake in a very quick oven. Serve hot.

Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.