Baked Omelet

Ingredients

• One pint sweet milk
• one cup of flour
• one spoonful sugar
• piece of butter size of walnut
• the yolks of five eggs
• the whites last, also thoroughly beaten

Method

1. 1

   Stir all ingredients into the boiling milk till it is quite stiff.

2. 2

   When cool, stir in the yolks of five eggs, then add the beaten whites.

3. 3

   Bake for half an hour.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 55. The excerpt below is the record exactly as published.

One pint sweet milk, made boiling hot, one cup of flour, mixed very smoothly in a little cold milk, one spoonful sugar, piece of butter size of walnut. Stir all into the boiling milk till it is quite stiff (this can be done early in the morning). When cool, stir in the yolks of five eggs, thoroughly beaten, adding the whites last, also thoroughly beaten. Bake half an hour. ‘“Many physicians of Canada are now prescribing ABBEY’S Effervescent Salt.’ CANADA LANCET. 131 HK. & P, Fae Kinda ence Wf 652 Craig Street The leading Furniture establish- Furniture ment of Montreal. BAKED OMELED Mrs. Edward Ely. Six eggs, two tablespoontuls of flour, a little salt, one cup of milk; take a little of the milk, and stir the flour into it; add the rest of the milk and the yolks of the eggs; then beat the whites of the eggs to a stiff froth, and pour into the flour, milk and yolks; put a piece of butter the size of a small egg into an iron spider and let it get hot, but not so the butter will burn; then pour the mixture in, and put in a moderate oven to bake in the spider. It takes about ten minutes to bake. Then slip a knife under, and loosen, and slip off on a large plate or platter. PRENCH OMELET: M. One cup boiling milk with one tablespoon of butter melted in it; pour this on one cup of bread crumbs (the bread must be light); add salt, pepper and the yolks of six eggs well beaten; mix thoroughly; and lastly, add the six whites cut to a stiff froth; mix lightly, and fry with hot butter; this will make two; when almost done, turn together in shape of half moon. CREAMED EGGS. Put into the chafing dish one teaspoonful of butter, and place the pan over the bath. Beat three eggs slightly, add half a cup thin cream, and a saltspoonful of pepper. Turn into the butter, and stir constantly as it thickens. Sprinkle with salt, and turn out while moist and soit. : which so often has restored my “Honor Vy ani to Vin Mariani, strength.’—Charles Gounod. 132 Ladies Say Baby’s OWn Soap Is unsurpassed... for the Complexion. ‘OYSTER OMELET. Stew one dozen oysters in their own liquor, if possible; if not, use a very little water; roll two or three lumps of butter, size of butternuts, in flour, put in and let come to a boil, season well with pepper and salt. Take out the oysters and chop them, and, if necessary to thicken, add a little flour to the sauce. Put back the oysters, and set on the back part of the stove. Beat four eggs very light, and add two tablespoonfuls of milk or cream. | Fry in a well buttered frying pan. When done, remove to a hot platter or deep plate, and pour the oyster Saice .over then.) (Serve shot. OMELET—(SPLENDID). Six eggs, whites and yolks beaten separately, half pint milk, six teaspoonfuls cornstarch, one teaspoonful of baking powder, and a little salt; add the whites, beaten to a stiff froth, last; cook in a little butter. " { ORANGE OMELET: The thinly grated rind of one orange and three tablespoonfuls powdered sugar. Beat yolks; add sugar, rind and juice; pour in the beaten whites, and cook as ordinary omelet. Fold, turn out, sprinkle thickly with powdered sugar, and scar diagonally with clean red hot poker. BAKED OMELET

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