Jelly, Jam, or Marmalade Omelette

Ingredients

• a piece of loaf sugar
• a few spoonfuls of apple jelly
• three eggs

Method

1. 1

   Rub lemon with sugar, pound it, and mix with beaten eggs.

2. 2

   When ready to fold, place jelly in the middle and double it.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 124. The excerpt below is the record exactly as published.

three eggs, beat them with a saltspoon of salt and a little pepper ; put a heaping dessertspoon of butter in a frying-pan over the fire, and when it is melted pour in the beaten egg ; break the omelette a little while it is cooking, so that the uncooked portion may run to the bottom of the pan; when the uncooked portion is sufficiently done, pour the kidney in the middle of it, fold it together, turn it out on a hot dish, and serve it hot. PARSLEY OMELETTE. A few sprigs of parsley chopped fine, add a little grated nutmeg, and mix with the beaten eggs, finish as directed. Parsley and chives prepared as above is called Omelette aux fines herbes. HAM OR BACON OMELETTE. If the ham is raw, cut in small pieces ; put it in the butter, when cooked, turn the beaten eggs over it ; finish as directed. If boiled ham is used, cut in small pieces and mix with the beaten eggs. Bacon may be used in the same manner. 140 HOME DISSERTATIONS. * CHEESE OMELETTE, A little cheese grated, or cut in thin square pieces ; mix it with the beaten eggs ; finish as directed. The best kind of cheese are Swiss cheese, Gruyere Parmesan and pine-apple cheese. • JELLY, JAM, OR MARMALADE OMELETTE. Rub off the yellow part of the lemon with a piece of loaf sugar ; pound the sugar in a mortar and mix it with the beaten eggs. When the omelette is ready to double up place a few spoonfuls of apple jelly

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