124 Years Old Popover Recipe

124 Years Old Popover Recipe

124 Years Old Popover Recipe
124 Years Old Popover Recipe

"A popover is akin to a tall muffin that, when baked, features a convenient space/hole on its underside, perfect for stuffing and filling. The filling could be sweet, for example your favorite jam, or savory--cream cheese, bacon and grated cheese, roasted veggies and more. In the photo above you see popovers filled with cream cheese. This recipe is originally from The Boston Cooking-School Cook Book, written by Fannie Farmer. This book introduced the concept of standardized measurements in culinary arts and included notes on housekeeping and other kitchen basics. Upon publication, the publishing house in charge saw no prospect of profit from the book, and limited the printing to only 3000 books. Contrary to expectations, the book became a kitchen essential in no time and is still in publication over 100 years later. "

NotesThe texture of the popovers is much less sophisticated than that of their more elaborate pastry brethren, yet in spite of this simplicity, the taste is uncompromised. This feature makes them culinarily versatile and edible in any combination. Despite their compatibility with all sorts of stuffings, they are also well suited to be eaten plain, with a side of milk or juice perhaps, with no filling.



  • 1 container flour
  • 1 cup milk
  • 1 egg


  1. Preheat the oven to 370℉

  2. Mix salt and flour, and add milk gradually in order to obtain a smooth batter

  3. Add the egg, beaten until light, and butter into a bowl and beat for 2 minutes

  4. Pour into muffin or popover pan

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