Graham and Barley Pop-Overs

A baking recipe from “War Time Recipes”
published by Proctor & Gamble Co in 1918

Graham and Barley Pop-Overs

“War Time Recipes” was a valuable book of tested recipes that fully measure up to the standards of conservation. It was dedicated to the American housewife as an aid in the preparation of hundreds of economical, appetizing foods that would enable her to save without in the least sacrificing either tastefulness or variety in her meals.

3 eggs, beaten light
2 cupfuls milk
1 tablespoonful lime water
1 cupful Graham flour
1 cupful barley flour
1 tablespoonful sugar
1 teaspoonful salt
2 tablespoonfuls melted butter or margarine


Add the milk to the eggs; sift together the dry ingredients; gradually beat the dry ingredients into the liquid, using an egg beater; lastly, beat in the Crisco. Bake in hot well-buttered glass or other moulds nearly one hour.