Popovers
A dish — flour and milk carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup flour
- 1/4 teaspoon salt
- 7/8 cup milk
- 1 teaspoon melted Cottolene
- 2 eggs beaten very light
Make it lactose-friendly
- 7/8 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Sift flour and salt together, add milk gradually, beating continuously. Add melted Cottolene and beaten eggs. Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles. Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes. They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance.
Nutrition (estimated, per serving)
| Calories | 364 |
|---|---|
| Protein | 16.1 g |
| Fat | 8.8 g |
| Carbs | 53.2 g |
| Fiber | 1.7 g |
| Sodium | 413 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States