Recipes

Popovers

Recipe No. 43 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves 100 servings, two popovers each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 43 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Milk, evaporated — 6 — 14½-ounce cans

Water (for milk) — 3 quarts (3 No. 56 dippers)

  • Eggs, slightly beaten — 50 eggs (2½ No. 56 dippers)
  • Flour, sifted — 6 pounds (6 No. 56 dippers)
  • Salt — 1 ounce (2 mess kit spoons)

Directions

Key ingredients

Evaporated Milk

  1. Mix milk and water; add beaten egg. Beat thoroughly.
  2. Add flour and salt; continue beating until mixture is smooth.
  3. Pour mixture into hot, greased muffin pans. Bake in hot oven (450° F.)
  4. 30 minutes. Reduce heat to moderate (350° F.) and continue baking 10 to 15 minutes.
  5. Remove from pans and puncture the surface of each popover to allow steam to escape.
  6. Serve as soon as possible.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — ½ can (14½ oz) Water (for milk) — 15⅓ tbsp Eggs, slightly beaten — 4 eggs Flour, sifted — 7⅔ oz Salt — about ½ tsp

Popovers are done if they feel light when lifted from the pan.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 43, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.