A baking recipe found in”Borden’s Evaporated Milk Book
of Recipes” published in the 1920s


A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.

3 eggs
1 cupful Borden’s Evaporated Milk
2 cupfuls flour
1/2 small teaspoonful salt
1 cupful water


Beat the eggs ten minutes and then add the milk. Gradually add the flour, sifted, and the salt. Beat until absolutely smooth. Turn into hissing hot, well oiled gem pans and bake in a quick oven (375-400° F)