Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
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.
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
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