Popovers
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Popovers' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 1 cup wheat flour (125 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); a 10-minute batter rest is added per the converter rule base for thin batters. The original gives the pan fill level and temperatures but no popover count; the filed yield of 6 popovers is an editorial serving assignment, disclosed here. This 1931 text (2 eggs, 1 tablespoon butter) was used in preference to Farmers' Bulletin 1450's popover proportions, whose egg quantity is garbled in the archive OCR.
Aunt Sammy's steam-leavened popovers: a thin egg-and-milk batter, half-filled into hot greased pans, started in a very hot oven and finished lower so the shells puff, set, and dry out inside.
Why this complexity: Steam is the only leavening, so the pans and oven must be fully hot before the batter goes in; Two oven temperatures in sequence (450°F, then 350°F); Thin batter must be mixed lump-free without delay.
Ingredients
- 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup flour (125 g, USDA basis 125 g/cup)
- 1 cup milk
- 2 eggs
- 1 tablespoon butter, melted, plus more for the pans
- 1/4 teaspoon salt
Method
- Heat the oven to 450°F (hot). Grease a popover pan or muffin pan well and heat it in the oven until hot.
- Beat the eggs slightly, add the milk, and combine slowly with the blend and salt. Mix until there are no lumps, then stir in the melted butter.
- Rest the batter 10 minutes while the pan finishes heating (recommended for gluten-free blends).
- Pour the batter into the hot greased pans until about half full.
- Make for 30 minutes at 450°F, then reduce the temperature to 350°F and make 15 minutes longer, until puffed, browned, and dry inside. Serve at once.
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