Baked Omelet

Ingredients

• a pint of new milk
• a slice of baker's bread
• a lump of butter the size of a small egg
• the yolks of six eggs
• salt and pepper to taste

Method

1. 1

   Put the milk on the stove in a pan, add the bread and stir.

2. 2

   When dissolved, add butter, salt, and pepper.

3. 3

   Beat the yolks of the eggs and stir into the milk; let simmer slowly, stirring often until the whites are beaten to a stiff froth, then stir them into the mixture and set the pan in the oven for ten minutes.

4. 4

   It should rise and brown nicely.

5. 5

   Serve at once.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 109. The excerpt below is the record exactly as published.

Baked Omelet Put a pint of new milk on the stove in a pan in which it is to be baked; put in this a slice of baker's bread and when it has dissolved nicely, stir, and then add a lump of butter the size of a small eggy with salt and pepper to taste. Beat until light the yolks of six eggs

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