Friar's Omelet

Ingredients

• one dozen apples
• a quarter of a pound of butter
• the same of sugar
• four eggs
• a little nutmeg or cinnamon, or both

Method

1. 1

   Prepare the apples as if for sauce; stir in a quarter of a pound of butter, the same of sugar; when cold, add four eggs well beaten; season with a little nutmeg or cinnamon, or both; put the mixture into a baking-dish, thickly strewed with bread-crumbs, so as to stick at the bottom and sides; then the mixture, topping off with a layer of bread-crumbs.

2. 2

   When baked, turn it out of the dish, and sprinkle powdered sugar over it.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 84. The excerpt below is the record exactly as published.

a quarter of a pound of butter, the crumbs of three stale rolls, one teacupful of cream, one pint of stewed apples, seasoned with lemon and nutmeg ; bake in a dish, without pastry, and when cold whip up the four eggs left out of the pudding with four ounces of pulver- ized white sugar; spread this meringue over the top of the pudding and bake for a very few minutes. It makes a pretty as well as palatable dish. 176 VIMQINIA COOKERY-BOOK. Norfolk Pudding Pupp. Measure out six spoonfuls of flour to six eggs; break the eggs carefully, the yolks in one dish, the whites in another ; after beating the yolks till very thick, add them to the flour, stirring in a quart of milk gradually, and not forgetting to put in a pinch of salt; whip the whites un- til the dish in which they are may be inverted without wasting any, and then add them to the rest of the batter ; beat all well together, and bake either in cups or a single pudding-dish. Serve French sauce with this pudding. Jelly Pudding. Eight eggs, a cup and a half of butter, a cup and a half of sugar, and a cup and a half of currant jelly ; season with a few drops of essence of lemon, if you can get none of the fresh fruit ; bake the pie-crust nearly done in plates set aside for the pudding, and then pour in the batter, and bake until their tops are slightly brown. This quantity will make three deep pudding- plates full. Rick Pudding without Eggs. Wash half a pint of rice; stir it into a quart of rich milk; add six ounces of fair brown sugar and a table- spoonful of pounded cinnamon ; put it into a baking-dish, and let it cook slowly two hours or more. Eat it cold. Serve preserves at the same time, unless meant exclusive- ly for children or invalids. FfiuiT Pudding. Two cups of flour, one cup of butter, one cup of sugar, one cup of any kind of dried fruit, five eggs.' Let the eggs be well beaten, the fruit floured, the butter and VIRGINIA COOKERY-BOOK. 177 sugar creamed together, and then the whole thoroughly incorporated ; make it up before breakfast, and let it boil three hours, either in a bag or mould. Molasses Pudding. One pint of good sirup, half a pint cup not quite full of melted butter, two well-beaten eggs, a table-spoonful of ground ginger, half a pint of sour milk, and a heaping teaspoonf ul of soda ; mix all together with flour enough to make a batter as thick as pound-cake batter (a quart will be about the quantity) ; bake for an hour in a batter- pan, having previously lined the bottom with a well- greased paper, especial care being needed to prevent burning; turn it out on a flat dessert-dish; grate sugar over it, and eat it with liquid sauce. Apple Pies without Apples (for Scarce Seasons). Put ten large square soda crackers in a bowl; pour ovBr them a quart of boiling water; let them soak for an hour; then mash them up very fine; add to them the grated peel and juice of four lemons, and five teacupfuls of brown sugar ; put it in pastry, and bake like any other pie. Delicate Apple Pudding. Take as many stewed apples as will fill your pudding- dish three inches deep ; add to the apple the grated rind of a lemon, and the juice also, if the fruit be not sour, or you may substitute the rind and juice of an orange, if you prefer that flavor ; sweeten to your taste before arrang- ing the apples in your dish ; now stir into the apples half a pint of cream, or, if you have not cream, take the same quantity of milk, and thicken it with an even dessert- spoonful of flour and the yolk of one eg^ ; scald these to- gether, stirring all the time ; do not let it boil; sweeten 8* 178 VmOINIA COOKERT-BOOK. with two table-spoonfuls of sugar ; take from the fire and set aside till cold, and then pour over the apple, and mix thoroughly into it ; finish by spreading over the top whipped syllabub. Two highly-flavored oranges sliced thin and laid over the apples are thought by some to be nicer than the grated peel of either lemon or orange. Applb Charlottb. Prepare two dozen large cooking apples by peeling and cutting them into small, thin pieces. Have ready also one pound of sugar, a quarter of a pound of sliced preserved citron, half a pound of hot melted butter, and a quart loaf of stale bread, also sliced thin. Take a baking-dish that will hold one gallon ; line it with slices of the bread dipped in the melted butter, placing the buttered side against the sides of the dish ; now make a thick layer of apples ; strew plentifully with sugar, and dot vnth bits of citron; now another layer of buttered bread; now an- other thick one of apples, sugar, citron, etc., until the dish is packed as full as it will hold ; steam for a while to extract the juice from the fruit ; then place the dish in a stove-pan to bake, applying the heat, however, very grad- ually, so as to run no risk of breaking the dish ; allow the charlotte to cook slowly for several hours, or until, by inserting a spoon, you find that the apples have be- come perfectly tender and transparent; when drawn from the oven turn out into a flat dessert-dish and sift over a frosting of granulated white sugar ; serve with a sauce of simple cream. To be eaten with dessert-spoons from small flat plates. Fbiar's Omblbt. Prepare one dozen apples as if for sauce; stir in a quar- ter of a pound of butter, the same of sugar

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