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Friars’ Omelette

Name: Friars’ Omelette
Yield: 4 servings
Ingredients: Well butter some patty pans; strew the bottom and sides thick with breadcrumbs; fill up the space with stewed fruit or jam; cover this over with crumbs; put a small piece of butter on the top of each

From The King's College Hospital book of cooking recipes, 1907

Serves 4

Recipe attributed to Miss M. Harren.

Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 49. The excerpt below is the record exactly as published.

Friars’ Omelette. Well butter some patty pans or small saucers, strew the bottom and sides thick with breadcrumbs; fill, up the space with stewed fruit or jam, cover this over with crumbs and put a small piece of butter on the top of each

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