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
Historians have traced the existance of recipes back into the far past, in truth as far back into history as the early Egyptians, and maybe even further. Having said that, mostly, these early recipes were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of a wide range of spices, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. For the next few years, the rich families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it was during the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes common in their social group. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Popovers Williams Sonoma recipe.
