|Place of origin||United States|
|Main ingredients||batter (eggs, flour)|
The name "popover" comes from the fact that the batter swells or "pops" over the top of the tin while baking. Popovers are also known as Laplanders.
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding. 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.
Ogden Nash inverts the historical order of events.
Let's call Yorkshire pudding
A fortunate blunder:
It's a sort of popover
That turned and popped under.
|Wikimedia Commons has media related to Popover.|
- Prescott, Augusta S (1889). Journal cook book. Albany Journal Company. p. 38.
- McGee, Harold (2004-11-16). On Food and Cooking: The Science and lore of the Kitchen. p. 551. ISBN 9780684800011.
- Beard, James (1996-10-01). James Beard's American Cookery. ISBN 9780883659588.
- Oxford English Dictionary, 3rd edition, 2006, s.v.
- Henderson, Mary F. (1876). Practical Cooking and Dinner Giving. Harper & brothers. p. 71. Retrieved 2009-10-11.
- Evan Jones, American Food: The Gastronomic Story, 1975, p. 102