Friars’ Omelet

Ingredients

• four apples
• a tablespoonful of sugar
• the juice of half a lemon
• one ounce of butter
• the yolks of three eggs
• four whites of eggs
• a tiny pinch of sugar

Method

1. 1

   Peel, core, and slice apples.

2. 2

   Cook with sugar, lemon juice, and butter until soft.

3. 3

   Pass through a sieve and cool.

4. 4

   Add yolks of eggs.

5. 5

   Whip egg whites with a pinch of sugar to stiff froth and mix lightly with apple mixture.

6. 6

   Melt butter in an omelet pan, pour in mixture, set edges, fold, and serve quickly.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 47. The excerpt below is the record exactly as published.

Friars’ Omelet. Peel, core, and slice four apples; put them into a pan with a tablespoonful of sugar, the juice of half a lemon, and one ounce of butter; cook them over the fire until they are soft, then pass them through a sieve, allow it to get quite cool, then add the yolks of three eggs. Put four whites upon a clean dry plate, add a tiny pinch of sugar

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