Rye Popovers
A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).
A historical recipe
War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Digitised by Project Gutenberg, eBook #58621 (https://www.gutenberg.org/ebooks/58621). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- To have popovers pop they must be baked in either thick stoneware cups or in thick iron or aluminum muffin pans which should be cup-shaped.
- Sift together one teaspoonful of sugar, one teaspoonful of salt, and one and a half cups of rye flour.
- Stir in gradually one and a half cups of milk.
- Beat two eggs very light and add to the batter, and beat with an egg-beater for three minutes.
- Half fill hissing hot muffin cups and bake in a hot oven.