Flour Pop-overs.
A dish that leans on milk and eggs.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 470 ml flour
- 470 ml milk
- 3 eggs
- 1 teaspoonful of salt
- 1 teaspoonful of sugar
Make it lactose-friendly
- 1 pint of milk → lactose-free milk, oat milk, or almond milk
Steps
- Pop-overs should always be baked in stone or earthenware cups that come for the purpose, the former being by far the better. Have a dozen cups buttered and arranged in an old dripping-pan. Put the sifted flour, sugar, and salt in a mixing bowl. Beat the eggs until very light; then add the milk to them. Pour this mixture on the flour, only half of it at first, and beat until the batter is smooth and light, say for about five minutes. Pour the batter into the cups and bake in a moderately hot oven for fifty minutes. They should, when done, have increased to four times their original size.
- If only half a dozen pop-overs be wanted, use half of all the other materials, and take two small eggs or a very large one.
Nutrition (estimated, per serving)
| Calories | 478 |
|---|---|
| Protein | 20.0 g |
| Fat | 10.9 g |
| Carbs | 72.7 g |
| Fiber | 2.3 g |
| Sodium | 918 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States