Friar's Omelet

Ingredients

• one pint of the tart apples
• the yolks of three well-beaten eggs
• one cup of sugar
• the juice of half a lemon
• one cup of soft, fine bread crumbs
• one tablespoonful of butter

Method

1. 1

   Steam tart apples, mash, and drain quite dry.

2. 2

   Mix with the yolks of three well-beaten eggs, one cup of sugar, and the juice of half a lemon; then add the beaten whites.

3. 3

   Brown the bread crumbs in butter in an omelet pan.

4. 4

   Butter a plain mould thickly and sprinkle with browned crumbs.

5. 5

   Fill with the prepared apple; cover with buttered crumbs, and bake for twenty minutes.

6. 6

   When cold, turn out on a platter, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 198. The excerpt below is the record exactly as published.

Friar's Omelet. Steam tart apples, mash, and drain quite dry. Take one pint of the pidp^ and mix with it the yolks of three vnell-beaten eggs^ one cup of sugar, and the j^iice of half a lemon ; then add the beaten v^hites. Brown 072e cup of soft, fine bread crumbs in one tablespoonful of butter

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