The name “popover” comes from the fact that the batter swells or “pops” over the top of the tin while popover recipe. Popovers are also known as Laplanders. The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Ogden Nash inverts the historical order of events. The dry ingredients are mixed, and then the wet are added. Generously grease a muffin or cupcake tin to prevent sticking and fill each cup, but never fill to the top. The batter will expand while baking. Bake at medium high heat, and avoid slamming doors or sudden loud noises as the popovers bake, as this may impede rising. On Food and Cooking: The Science and lore of the Kitchen.

Oxford English Dictionary, 3rd edition, 2006, s. Evan Jones, American Food: The Gastronomic Story, 1975, p. This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it. 471 0 0 0 16 9.

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