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Graham Pop-overs

Popovers made with a mix of Graham flour and white flour, milk, eggs and salt, baked in gem pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Pop-overs

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a two-quart bowl, combine the Graham flour and white flour with the salt.

  2. Stir in half of the milk.

  3. Add the eggs and beat the mixture hard for three minutes.

  4. Stir in the remaining milk.

Bake and serve

  1. Butter and heat the gem pans.

  2. Pour the batter into the gem pans.

  3. Let the batter stand for fifteen minutes before baking.

  4. Bake in a 400°F (200°C) oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide structure, as their proteins set around the steam to form the popover walls.
Milk
Supplies moisture, and its water turns to steam in the oven to lift the batter.
White flour
Forms gluten that gives the batter enough elasticity to puff and hold its shape.
Graham flour
Adds bran and whole-grain body, giving a denser, nuttier texture than white flour alone.

The step that matters

Pour the batter into the hot, buttered pans. A preheated pan starts the batter cooking at once, so steam forms quickly and the popover rises tall and hollow. Cold pans give a flatter, denser result.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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