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Dessert

Pop-overs

Pop-overs are airy cakes made from flour, sugar, salt, eggs, and milk baked in cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Pop-overs

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Butter the cups and arrange them in an old dripping pan.

  2. In a mixing bowl, combine flour, sugar, and salt.

Make the batter

  1. Beat the eggs until very light, then add the milk.

  2. Pour half of the milk mixture onto the flour and beat until smooth, about 5 minutes.

Bake

  1. Pour the batter into the cups and bake in a 350°F (175°C) oven for 50 minutes.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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 and, when heated, steam that lifts the batter so it rises.
All-purpose flour
Forms the gluten network that gives the popovers their shape and chew.
Milk
Adds moisture, so the batter turns to steam in the oven and helps the popovers puff.
Sugar
Adds mild sweetness and helps the outside brown.

The step that matters

Beating the batter until smooth. Beating develops gluten in the flour, which gives the popovers structure. Stopping once the batter is smooth and lump-free keeps it elastic enough to rise high, rather than tough and dense.

“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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