Preheat oven to 350F. In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds. Brush eight 1-cup popover tins or 2/3-cup custard cups with some remaining fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp. Makes 8 rosemary popovers. Gourmet December 1994
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|Serving Size: 1 Serving (1679g)|
|Recipe Makes: 1|
|Calories from Fat: 4036 (79%)|
|Amt Per Serving||% DV|
|Total Fat 448.4g||598 %|
|Saturated Fat 251.2g||1256 %|
|Monounsaturated Fat 128.3g|
|Polyunsanturated Fat 27.4g|
|Cholesterol 5152.4mg||1585 %|
|Sodium 3593.5mg||124 %|
|Potassium 1826.6mg||48 %|
|Total Carbohydrate 137.7g||40 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 132g|
|Protein 149g||213 %|
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Calories per serving: 5125
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