Friar’s Omelette
From The complete Indian housekeeper & cook, 1898
This may be made with dried apricots instead of apples.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 212. The excerpt below is the record exactly as published.
Friar’s Omelette. — Boil apples or apple chips to a pulj) as for sauce, flavour if necessary with lemon juice, and sweeten to taste. Stir in 2 units of butter to 20 of the pulp, and 4 units yolk of egg, finally 4 units whites whisked
Cook this with the app: pantry check, scaling, and the assistant.