Popover
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| Type | Pastry |
|---|---|
| Place of origin | United States |
| Main ingredients | Batter (eggs, flour) |
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A popover is a light American pastry 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 sweet, topped with fruit and cream/or jelly for breakfast; or savory at afternoon tea with cold cuts.[1]
Name
The name "popover" in American English comes from the fact that the batter swells or "pops" over the top of the tin while baking; in Swabia, sweet (sugared) Swabian popovers are called Pfitzauf.
History
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.[2][3][how?]
The oldest known reference to popovers dates to 1850.[4] The first cookbook to print a recipe for popovers was in 1876.[5]
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.[6]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Popovers | Traditional Side Dish From New England, United States of America | TasteAtlas". Archived from the original on June 5, 2023. Retrieved November 15, 2025.
- ^ Page Module:Citation/CS1/styles.css has no content.McGee, Harold (November 16, 2004). On Food and Cooking: The Science and lore of the Kitchen. Simon and Schuster. p. 551. ISBN 9780684800011.
- ^ Page Module:Citation/CS1/styles.css has no content.Beard, James (October 1, 1996). James Beard's American Cookery. Galahad Books. ISBN 9780883659588.
- ^ Oxford English Dictionary, 3rd edition, 2006, s.v.
- ^ Page Module:Citation/CS1/styles.css has no content.Henderson, Mary F. (1876). Practical Cooking and Dinner Giving. Harper & brothers. p. 71. Retrieved October 11, 2009.
Practical Cooking.
- ^ Evan Jones, American Food: The Gastronomic Story, 1975, p. 102
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