Baked Bread Omelet

Ingredients

• Six ounces of stale bread
• five eggs
• half an ounce of parsley
• quarter of an ounce of lemon-thyme

Method

1. 1

   Soften bread in boiling water for an hour, mash, and mix with chopped parsley, lemon-thyme, salt, and pepper.

2. 2

   Beat eggs and combine with other ingredients.

3. 3

   Bake in a buttered dish for about 50 minutes, turn out, garnish with parsley, and serve with brown sauce and currant jelly.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 43. The excerpt below is the record exactly as published.

Baked Bread Omelet. Six ounces of stale bread, without crust, five eggs, half an ounce of parsley, and quarter of an ounce of lemon-thyme

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