Pop-overs

Ingredients

• 1 cup flour
• ¼ teaspoon salt
• ⅞ cup milk
• 2 eggs
• ½ teaspoon melted butter

Steps

1. 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.

More recipes with flour, milk, eggs or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.