Bread Omelets

Ingredients

• 1 1/2 cups bread crumbs
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 4 eggs
• 1 cup sweet milk
• 1 tablespoon butter
• Black pepper

Method

1. 1

   Fry like batter cakes, only roll instead of turn.

2. 2

   Use a very little lard in frying pan.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 24. The excerpt below is the record exactly as published.

2 teaspoon salt 2 cups Melrose flour 3 teaspoons Royal baking powder 1 cup milk. Melt the butter, add sugar and egg. Sift salt, flour and baking powder together and add to this. Add the milk and beat smooth. Bake in greased tins about 20 minutes. — Mrs. G. S. Ledbetter. CREAM MUFFINS IV2 cups Melrose flour 2 eggs One-third teaspoon salt cup melted butter IV2 teaspoons Royal baking powder Two-thirds cup thin cream 1 teaspoon sugar. Sift together the flour, sait, baking powder and sugar, add yolks of eggs, butter, and cream. Beat well, then fold in stiffly beaten whites of eggs. Put in greased muffin pans and bake about 20 minutes in moderate oven. — Grace Allen. 65 r *■ *► f f r * * * f THE VALUE M of a good recipe — that value insures never-varying satisfaction $ in the preparation of good things to eat and their wholesome, & >^ healthful enjoyment — always is enhanced by the use of superior w \ ingredients. \ 1 I >4 The purity and uniformity of strength of spices and extracts—- \ v Y % sweetness and flavor of syrups and molasses — dependable \ A qualities of baking powders — fineness of texture of flours, etc., m must be given careful consideration if desired results are to be g <f obtained. \ RICHELIEU I FERN DELL & BAT A VI A FOOD PRODUCTS | I ^ are packed solely on a quality basis. They are the result of |fc more than fifty years' constant endeavor to produce, by careful selection and scientific methods, a complete line of foods which O are distinctly superior. x g Every article packed under these brands will be found uniformly dependable and their continued use will bring pleasure to the \ most discriminating consumers. & * SPRAGUE, WARNER & COMPANY 1 I Chicago. I & a The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS WAFFLES Wz cups Melrose flour iy2 cups milk 2 teaspoons Royal baking powder 2 eggs V2 teaspoon salt y2 cup melted butter. Sift dry ingredients. Add milk and egg yolks beaten together. Beat until smooth and add butter slowly. Lastly, add stiffly beaten whites. —Mrs. H. G. Clark. BREAD OMELETS IV2 cups bread crumbs y2 teaspoon salt Y2 cup boiling water 4 eggs 1 cup sweet milk 1 tablespoon butter Black pepper

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