Asparagus Omelet

Ingredients

• Asparagus
• 5 yolks of eggs
• 3 whites of eggs
• 2 tablespoonfuls of sweet cream

Method

1. 1

   Boil tender asparagus in a little salted water.

2. 2

   Chop finely and mix with beaten eggs and cream.

3. 3

   Fry and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 30. The excerpt below is the record exactly as published.

yolk of egg. Salt. Pepper. Cay enne. £ gill milk. Boil macaroni till tender — say three quarters of an hour— and chop finely. Melt butter, add flour and milk, and stir till it thickens. Add all other ingredients and seasoning ; turn out on a plate to cool. Divide into six croquettes, brush with well beaten egg, shake in white breadcrumbs, and fry in deep fat. Decorate croquettes with small pieees of macaroni — to look like chops — and parsley. — Canadian recipe. Mrs. Ferguson, Trinidad Villa, Bellahouston. 5Ueh in jVut™tive Properties. Malt Extract, FOR CHILDREN, INVALIDS, NURSING MOTHERS, AND PERSONS OF WEAK DIGESTION. HILDREN DISLIKE FATS, and won't eat enough of them. “ D.C.L.” is a welcome substitute, as it is peculiarly agreeable to the taste, and the youngsters will eat bread and “ D.C.L." as readily as bread and jam. The “ D.C.L/’ Malt Extract is both a FOOD and a DIGESTER. It nourishes, it strengthens, is easy of assimilation, and no other FOOD so readily takes the fancy* In the Nursery, “ D.C.L." Malt Extract will be found a source of strength to the young mother as well as to her babe. It has all the efficacy of the strongest Stout in exciting an abundant flow of milk, without any of the objectionable properties of an alcoholic stimulant. SUITABLE FOR OLD AND YOUNG. A TRUE FOOD. Do not take a substitute, "D.C.L." is the Cheapest as well as the Best. THE DISTILLERS CO., Ltd., EDINBURGH. Can be had from all Chemists and Grocers, POPULAR PRICES, 1/- and 1/9 per Bottle. SOLE MANUFACTURERS- 81 CHEESE BN BATTER. Blocks of Gruy^re cheese. ] i white of egg. 2 tablespoonfuls of flour. Salt, pepper, and cayenne, i tablespoonful of salad oil. I £ teacupful of warm water. Mix the oil in the water and stir carefully into the flour and salt, making a smooth batter. Leave it for an hour if possible and then add white beaten to a froth. Cut the cheese in small blocks, dip in batter, and fry in hot fat. Serve hot, on a napkin. This batter may be used for fish, meat, etc. E. P. S. CHEESE PATE. ^ lb. good cheese. | J lb. fresh butter. Grate cheese nicely, mix butter and cheese thoroughly with a fork. Add a wineglassful of Worcester sauce or Yorkshire relish, a tablespoonful of Liebig’s Extract of Meat, a small teaspoonful of black pepper. Mix all together and put in a jar ; keep closely tied up. Miss Andrew, 2 Wellington Square, Ayr. SCALLOPED CHEESE. 1 teacupful of breadcrumbs. I 3 eggs, well beaten, x tablespoonful of butter (melted). | £ lb. grated cheese. Season and mix. Pour into dish. Sprinkle with breadcrumbs and bake. Mrs. Harris, Kinross. CHEESE CUSTARD. i lb. grated cheese, stale if I 1 breakfastcupful of sweet milk, possible. I 2 eggs. Salt and pepper. Put cheese and milk into pan and allow it to dissolve. Take it off and add eggs well beaten, salt and pepper. Pour into a pie dish and bake for 20 minutes. Miss Frame, Birkenshaw, Cambuslang. 82 RAMAKIN TOAST (Indian). 2 ozs. grated cheese. I Salt and pepper. £ oz. of butter. | A little made mustard. Put all into a saucepan and stir over a slow fire till the cheese is melted, then spread on two pieces of toast, and finish by putting them into a Dutch oven to brown. It ought to be a rich golden colour and served hot. Mrs. Stewart Wright. WELSH RAREBIT. i lb. cheese, mild Cheddar for I i teacupful of milk, preference. | i egg. 3 slices of bread. Put milk in enamelled saucepan. If cheese is soft, cut it up in small pieces, if dry, grate it. Add it to milk. Put saucepan on fire, stir until cheese is dissolved, when remove at once from fire. Mix in the egg, which should be well switched, put pan again over the fire, stir until the contents become like whipped cream, but it should not boil Have the bread toasted one side only and hot, lift the cheese in spoonfuls on to the unloasted side. If it is of the proper consistence, it will cover the surface of the bread smoothly. Note. — Cheese combined with another ingredient, such as macaroni or egg, is an energising article of diet. Mrs. Macfeat. CHEESE STRAWS. 1 oz. Cheddar cheese (grated). I 2 ozs flour. 2 ozs. Parmessan cheese (grated) | A little salt and cayenne. 2 ozs. butter. Put all on board and rub them well together. Mix with yolk of egg and a few drops of lemon juice to a stiff paste. Roll the pastry till it is 5 inches wide and one-eighth of an inch thick. Dip a sharp knife in flour and cut the paste in strips a quarter of an inch broad ; lift these carefully on the knife to a greased baking sheet. Bake in a slow oven for 5 or 10 minutes till a pale brown. Let the straws remain on baking sheet till cold and then lift. A. T. Y. 83 ASPARAGUS OMELET. Asparagus. | 5 yolks and 3 whites of eggs. 2 tablespoonfuls of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.