Omelet

Ingredients

• the crumb of a slice of bread
• hot milk
• whites of four eggs
• a little salt
• an ounce of butter
• a layer of preserves

Method

1. 1

   Soak the bread in hot milk.

2. 2

   Beat the egg whites to a froth.

3. 3

   Mix the soaked bread with the yolks and salt.

4. 4

   Heat butter in a pan, combine all, and cook until brown underneath.

5. 5

   Finish in the oven for five minutes, fold, and serve.

6. 6

   Optionally, add preserves before folding for a sweet version.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 26. The excerpt below is the record exactly as published.

omelet and such an omelet as the following? Take the crumb of a slice of bread, soak it in hot milk (cold will do, but hot is better), beat up whites of four eggs to a high froth; mix the bread with all the milk it will absorb, no more, into a paste, add the yolks of eggs with a little salt, set the pan on the fire with an ounce of butter. Let it get very hot, then mix the whites of eggs with the yolks and bread lightly, pour in the pan, and move about for a minute ; if the oven is hot, when the omelet is brown underneath, set the pan in the oven for five minutes, or until the top is set ; then double half over, and serve. If your guests have a liking for sweets, and your potted meats supply the savory part of your luncheon, then have a brown gravy ready to serve with it. Put into a half cup of boiling water a slice of glaze, a spoonful of roux, and enough Harvey sauce, or mushroom powder, to flavor. If your omelet is to be sweet, before you fold it put in a layer of preserves

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