{"id":7450,"slug":"popovers-2","title":"POPOVERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of milk","two cups of well-sifted flour","the yolks of three fresh eggs","a teaspoon of salt","the whites of the three eggs"],"ingredients_norm":["milk","flour","yolks of fresh egg","salt","whites of the egg"],"steps":["Mix to a smooth batter two cups each of milk and well-sifted flour, the yolks of three fresh eggs and a teaspoon of salt.","Butter well the inside of six or eight deep earthen popover cups and stand them in a pan in a hot oven.","While the cups are heating, beat to a froth the whites of the three eggs and stir them quickly in the batter.","Open the oven door, pull the pan forward, pour the batter in the hot buttered cups up to the brim.","Push the pan back, close the oven door, and bake the popovers till they rise well and are brown at the sides where they part from the clips.","Serve them hot, folded lightly in a napkin."],"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/12350","source_ref":"pg:12350:w67:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"afd3a3ffddbf789ac75a184e00c5a1516b4b1e0baf50d6666c13ffb40e889896","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}