Popovers - Williams Sonoma Recipe


Ingredients

2 eggs
1/4 tsp salt
1 cup milk
2 tbsp unsalted butter -- melted
1 cup all-purpose flour


Directions

Butter a 6-cup popover or Texas-sized muffin pan.

In a medium bowl lightly wisk together the eggs and salt. Stir in the
milk and butter and beat in the flour until just blended. DO NOT
OVERBEAT! Fill each cup about half full using all the batter.

Place popovers in a cold oven, set the temperature to
425 degrees F and bake for 20 minutes. Popovers should rise
considerably during this time. Reduce oven to 375 F and continue
baking 10-15 minutes longer until popovers are golden and crisp on
the outside. Quickly pierce each popover with a thin metal skewer or
the tip of a small knife to release the steam. Turn the oven off and
leave in for 5-10 minutes more for further crisping. Remove and serve
at once.

Makes 6 popovers which are about 142 calories each.

Recipe By : Williams Sonoma 1994 Holiday Catalog


Servings: 6 servings

 

 

Popovers - Williams Sonoma Recipe brought to you by Recipe Ideas


Categories: Bread; Breads


The History of Recipes

It is quite possible to track the history of recipes way back into antiquity, certainly as far as ancient Egypt, and possibly even further than that. Having said that, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

Closer to modern times, there were a couple of cookery books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is served today, but instead accounts of the types of meals served to the nobility of the time.

By the time we get to the twentieth century, cookery publications are highly popular mostly as a result of better eduction, people having more free time and having more money to spend.

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We hope you enjoy this Popovers Williams Sonoma recipe.

 


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