
A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve hot with a sweet sauce.
Preserved exactly as written in the original source
bake in cups in a quick oven fifteen minutes
serve hot with a sweet sauce
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Modern guidance to help you succeed with this vintage recipe
Popovers rely on a high proportion of liquid to flour, creating a thin batter with minimal gluten development. When exposed to high heat (a 'quick oven' at 425-450°F), the moisture rapidly converts to steam, causing dramatic expansion. The eggs provide structure through protein coagulation, creating the characteristic hollow center and crispy exterior. Starting in a very hot oven sets the structure before the steam dissipates.
The batter can be prepared up to 2 hours ahead and refrigerated. Let it come to room temperature for 30 minutes before baking, and whisk gently to recombine before pouring into cups.
Popovers are best served immediately while crispy. If necessary, store cooled popovers in an airtight container at room temperature for up to 1 day. Reheat in a 375°F oven for 5-7 minutes to restore crispness; do not microwave as this makes them soggy.
AI-generated tips from Chef Cecil's culinary database
The batter can be prepared up to 2 hours ahead and refrigerated. Let it come to room temperature for 30 minutes before baking, and whisk gently to recombine before pouring into cups.
Popovers are best served immediately while crispy. If necessary, store cooled popovers in an airtight container at room temperature for up to 1 day. Reheat in a 375°F oven for 5-7 minutes to restore crispness; do not microwave as this makes them soggy.