{"id":3934,"slug":"popovers","title":"Popovers","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 cup flour.","1/4 teaspoon salt.","7/8 cup milk.","1 teaspoon melted Cottolene.","2 eggs beaten very light."],"ingredients_norm":["flour","salt","milk","shortening","eggs beaten very light"],"steps":["Sift flour and salt together, add milk gradually, beating continuously.","Add melted Cottolene and beaten eggs.","Beat batter with a Dover egg beater three or four minutes until it is perfectly smooth, creamy and full of bubbles.","Pour into hissing-hot, well-greased gem cups and bake in a hot oven thirty to thirty-five minutes.","They may also be baked in earthen custard cups. When baked in the latter vessel they will have a glazed appearance."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:187","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1bf56e6450dea1ce2269c00c19f2aa933a2c485702233f499f27bc0cecbf7754","created_at":"2026-08-02T15:47:32Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/popovers"}