Bread Omelet
From The new practical housekeeping, 1890
Serves 2
Variations include adding nutmeg or using different ingredients for a savory omelet.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 176. The excerpt below is the record exactly as published.
Bread Omelet — Boil one cup milk or cream and pour over one cup bread crumbs and let stand a few minutes, pressing throuch a sieve if wished. Beat lightly the yolks of six eggs in a bowl, add milk and bread, season with salt and pepper, add well-frothed whites and pour into hot pan prepared with a tablespoon butter ; finish as in Plain Omelette. Some add a little grated nutmeg and also cut in squares, turn, fry to a delicate brown, and serve. Or add one tablespoon flour, one onion chopped fine, half pint chopped parsley, pepper and salt ; finish as above and serve as a French Omelette: or omit milk and flour and use only half cup bread crumbs and add three tablespoons soft butter and two of grated cold ham
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