Friar's Omelette

Name: Friar's Omelette
Ingredients: a dozen apples; % pound of butter; i^ pound of sugar; 4 eggs; the grated rind and part of the juice of one lemon; thickly strewn with bread crumbs

From Delicate dishes, 1896

Eat cold.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Delicate dishes (1896), page 34. The excerpt below is the record exactly as published.

FRIAR'S OMELETTE. Make a sauce with a dozen apples, add % pound of butter, i^ pound of sugar, 4 eggs. Put into a deep, well-buttered dish, thickly strewn with bread crumbs, in layers, crumbs for the top layer. Add the grated rind and part of the juice of one lemon

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