Buttermilk Omelet

Ingredients

• Four eggs
• one cupful of buttermilk
• one-half teaspoonful of soda
• three-quarters cup of finely rolled cracker crumbs
• a scant teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• two tablespoonfuls of butter

Method

1. 1

   Beat eggs separately.

2. 2

   Mix with buttermilk, soda, cracker crumbs, salt, and pepper.

3. 3

   Heat butter in a frying pan, pour in the mixture, fry until brown, then place in the oven for 10 minutes.

4. 4

   Fold and serve.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.

two tablespoon fuls of butter in a saucepan and blend with the same amount of floor. Add a cup of water and stir until smooth. Put in some more butter, season with salt and pepper and a little lemon juice. Stir in the eggs and serve on toast. Eggs in Cream. — Use very thick cream, a dessert spoonful to each egg to cook them in. Put the cream in a large deep granite ware pie dish and set on top of the stove for a minute or two, until the cream gets thin. Then break in the eggs ; sprinkle a little salt and white pepper over each egg, set the dish back on the stove, cover close and let stand two or three minutes, or until the eggs are nicely set. These are most de- licious served with toast and coffee for breakfast. Mexican Eggs. — Peel and chop four or five ripe tomatoes and lay them in a shallow vegetable dish or on a platter on which the peppers are to be served. Remove the stems and seeds from six or eight very tender peppers, and if desired, the skins can be peeled off in this way. Put them into a dry frying pan over a moderate fire, moving them often until they are sufficiently wilted to allow the removal of the skins. This done, put a small bit of cheese in each pepper and return them to the pan with a good lump of butter. Fry them gently so the butter will not scorch. When done pour three well-beaten eggs slightly salted into the pan with the peppers and when set take them up by the spoonful — a pepper in each — and lay them on the chopped tomatoes. Omelets. — It is always better to make several small omelets than one large one, if a number of persons are to be served. It is much more likely to turn out well. Nearly everyone has her own special recipe for this dish; the regulation French omelet calls tor three eggs well beaten, to which three tablespoon fuls of water are added, and stirred in lightly. A level tablespoonful of butter is melted in a perfectly smooth frying pan and the omelet turned in; it is shaken gently to prevent sticking, and when cooked rolled over with a flexible knife and slid on to a hot dish. It is varied by putting in a filling before rolling over; half a cup of grated cheese is very nice, or some jam or jelly for a sweet omelet, which makes a rich dessert Some coojfs stir 9 liltle flour iirto (be first THE RURAL COOK BOOK. ill egg beaten, and separate the eggs, folding in the beaten whites last; this makes a very light and puffy omelet Buttermilk Omelet. — Four eggs beaten separately, one cupful of but- termilk, one-half teaspoonful of soda, three-quarters cup of finely rolled cracker crumbs, a scant teaspoonful of salt, one-eighth of a teaspoonful of pejfper

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