Cress Omelet

Ingredients

• A delicious omelet may be made with four eggs
• Have half a cupful of minced water cress
• a pinch of salt

Method

1. 1

   Beat the whites to a stiff froth.

2. 2

   Add a pinch of salt and stir in lightly the yolks of the eggs.

3. 3

   Place a small tablespoon of butter in an omelet pan, when melted turn in the omelet and cook about five minutes taking care it does not burn.

4. 4

   Slip omelet into a platter, sprinkle the cress over it, fold and serve at once.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 29. The excerpt below is the record exactly as published.

a pinch of salt. Heat whites .separately and stir in last. Put butter in pan the size of an egg, let it get brown, then iM»ur in om¬ elet and hake twenty minutes. C. Norton. WASHINGTON OMELET. Put one teacup of foiling milk on one cup of bread crumbs. Stir six eggs in another di.sh, then add the bread and milk, sea.son, and fry* in hot greased skillet. Turn and cut into quarters. M. L. SALT FISH OMELET. Soak two and one-half cups of crack¬ er crumbs and one cup of shreded coil fish in one quart of milk, then add three well beaten eggs, salt. Hake in earthen dish and serve hot in .same di.sh. TOMATO OMELET. Peel and chop fine four large tomatoes add to them one-half cnp of bread or cracker crumbs and five well beaten eggs, .sea.son; Put into a hot frying pan a small piece of butter, turn in the mixture. Stir rapidly until it begins to thicken. Let It brown and fold it. THK P?:NXSYI.VAXr A GPJRMAXCOOK HOOK. CRESS OMELET. A delicious omelet maybe made with four eggs, the wliites lx ateu to a stiff froth. Add a pincli of salt and stir in lightly the yolks of tlie eggs. Have half a cupful of minced water cres-

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