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Haricot Bean Omelet
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 46. The excerpt below is the record exactly as published.
Haricot Bean Omelet. Half a pint .of haricot beans, two table-spoonfuls of bread crumbs, four eggs, half an ounce of pai-sley, half a tea-cupful of milk, and one table-spoonful of olive oD. Steep the beans several hours in cold water ; boil them in fresh water till quite soft ; mash with the milk, and rub them through a fine colander ; add the bread crumbs, the parsley, chopped fine, the eggs, well beaten, the olive oil, salt, and pepper ; pour the omelet into a buttered dish ; bake it about an hour in a moderately hot oven, and serve with brown sauce. No. 58. — Forcemeat. Six eggs, two ounces of butter, half a pound of bread crumbs, half an ounce of parsley
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