Friar's Omelette
From Cookery and housekeeping, 1882
Serves 4
Can use tapioca if fruit is scarce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 148. The excerpt below is the record exactly as published.
FRIAR'S OMELETTE. 369 set of custard-glasses with yellow sponge, and another set with white sponge. Friar's Omelette. Make a marmalade, or puree, with apples or rhubarb ; stir in powdered biscuit, or rusk, or bread- crumbs which have been sprinkled with butter and dried. Fill a shallow dish, bake in the oven, turn out and serve on a napkin, with biscuit crumbs sprinkled over. Two eggs stirred in are an improvement.
Cook this with the app: pantry check, scaling, and the assistant.