Bread Omelet

Ingredients

• equal quantities of bread-crumbs
• a teaspoonful of cream
• an ounce of butter
• salt
• pepper
• nutmeg
• three well-beaten eggs

Method

1. 1

   Mix bread-crumbs and cream, add butter, salt, pepper, and nutmeg.

2. 2

   Once the cream is absorbed, beat until smooth and mix with eggs.

3. 3

   Fry like an ordinary omelet for three to four minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 259. The excerpt below is the record exactly as published.

salt. Stir into this about two quarts of water, more or less, as some flour absorbs more water than others. For very white bread, made with superfine flour, the dough should be softer than for seconds or brown bread. In summer the water may be lukewarm; in winter, con- siderably wai-mer, hut never hot enough to kill the yeast. After the water is mixed with the flour, add a cupful of good yeast, then knead the bread, and leave it to lise in a wann place, covered with a cloth. If all goes well, it will rise sufficiently in the course of an hour or an hour and a half. Then divide it into roUs, loaves, or tin-breads, as wanted, and bake. For a three-pound loaf, take three pounds and a half of dough ; for a four-pound loaf, four pounds eleven ounces ; for a six-pound loaf, six pounds and three- quarters; and for an eight-pound loaf, nine pounds of dough. Bread, Household (another way).— It often happens that household bread, from a little want of care, is found bitter and unpalatable. To remedy this, the yeast or bai-m should be put into water over night. Next day peel and boil three pounds of potatoes, beating them to a pulp, and pass through a colander, with a pint of cold water to haK a pint of good sweet yeast. Mix the potato pulp and yeast tlioioughly to- gether, and then pour it into a hollo\v made in the middle of one peck of flour. Stir some of the flour into the mixture, till it is like a thick batter, then cover M-ith a little of the dry flour, throw a cloth over the pan, and set it near the fire to rise. In about an hour mix it with five pints of lukewarm water and two ounces of salt, to a dough. Cover it up again as before, and let it stand this time about two hours, then knead it into loaves, and bake for an houi' and a half in a good oven. Probable cost, about Tjd. per four-pound loaf. Bread, Indian Corn.— Mix half a pint of white Indian meal, coarsely ground, with one pint of fresh milk, one egg, and a pinch of salt. Get ready a tin of, say four inches dia- meter at the bottom, and three inches deep, grease it well, and pour in the batter which should only half fill the dish. Bake in a toler- ably quick oven and serve very hot, on a white d'oyley, or, if preferred, halve it and butter it. Time, thirty to forty minutes. Probable cost, 6d. Sufficient for three or four persons. BRE (78) BRE Bread Jelly (for Invalids). — Toast thin slices of a French roll till they are equally hrown on both sides, and of a pale colour, then hoil them in a quart of water till they hecome a jelly. Let some cool in a spoon as a test. Strain over some juices of lemon-peel, and sweeten with sugar. A little ^\■ine may be added if preferred. Bread Oraelet.— Mix equal quantities of bread-crumbs and cream, a tea-spoonful of each, break an ounce of butter into bits, and add with it salt, pepper, and nutmeg. AVhen the cream has been absorbed by the bread, beat it till smooth, with a fork, and mix it to three well-beaten eggs

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