Wednesday, September 1, 2010
Food historians generally agree on the American origins of the recipe, albeit derived from Yorkshire pudding and similar batter puddings made in England since the 17th century.
The oldest known reference to popovers is in a letter of E. E. Stuart's (a relative of Robert Stuart) in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit's Ring by A. A. Hayes published in 1892.
In American Food (1974), author Evan Jones writes: "Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry."
Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste. They are generally served at breakfast, with afternoon tea, or with meats at lunch and dinner.
Here is a good recipe for Cherry Popover
Posted by Carol Casey at 10:07 PM