Baked Omelet

Ingredients

• One pint and a half of milk
• four eggs
• one tablespoonful of flour
• one tablespoonful of butter
• one teaspoonful of salt

Method

1. 1

   Let the milk come to a boil.

2. 2

   Mix butter and flour, pour boiling milk on it, cook for five minutes while stirring.

3. 3

   Cool, add salt and beaten eggs, pour into a buttered dish, and bake for twenty minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 185. The excerpt below is the record exactly as published.

Baked Omelet. One pint and a half of milk, four eggs, one table-spoonful of flour, one of butter, one teaspoonful of salt. Let the milk come to a boil. Mix the butter and flour together. Pour the boiling milk on the mixture, which then cook five minutes, stirring all the while. Put away to cool. When cooled, add the salt and the eggs, the yolks and whites hav- ing been beaten separately. Pour into a buttered dish, and bake twenty minutes in a quick oven. Serve at once. The dish should hold a little more than a quart. BREAKFAST AND TEA. 373 Dropped Eggs. Have one quart of boiling water and one table-spoonful of salt in a frying-pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Cook until the white is firm, and lift out with a griddle-cake turner and place on toasted bread. Serve immediately. Scrambled Eggs. Four eggs, one table-spoonful of butter

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