Omelet

Ingredients

• Six eggs
• one tablespoon flour
• one small teacup sweet milk
• a little salt

Method

1. 1

   Beat yolks and whites separately; mix flour with milk, add to eggs, beat thoroughly, adding whites last.

2. 2

   Pour into a buttered frying-pan; when partly done, double it like a turn-over.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 24. The excerpt below is the record exactly as published.

Omelets 57 Sweet or Jelly Omelet Allow a teaspoon of powdered sugar to each egg, and omit pepper. Mix and cook as in Omelet No. 1, and when ready to fold put two or three tablespoons of any kind of preserve, mar- malade or jelly on top. Fold and sprinkle with sugar. Orange Omelet The thinly grated rind of one orange and three nad a half tablespoons of the juice, three eggs, and three tablespoons of powdered sugar. Beat the yolks; add the sugar ,rind and juice; fold in the beaten whites, and cook as in Omelet No. 1. Fold, turn out, sprinkle thickly with powdered sugar, and score in diagonal lines with a clean red-hot poker. The burnt sugar gives the omelet a delicious flavor. Another way is to cut the orange into sections, remove the seeds and tough inner skin; cut each section into pieces and mix with the yolks before cooking; or spread part of the orange over the omelet before folding, and sprinkle the remainder over the sugared top. This is a convenient dessert for an emergency, and may be prepared in ten minutes if one have the oranges. Jumbled Eggs One cup white sauce made of butter and flour and scalded milk; put one layer of this sauce in a dish ,then a layer of hard- boiled eggs finely chopped, a layer of ham or any other cold meat on hand, finely chopped. Continue this until the dish is full, placing white sauce on top. Sprinkle with bread crumbs and small pieces of butter. Bake in oven five to seven minutes. Curried Eggs. Four hard-boiled eggs, two tablespoons melted butter, one and a half tablespoon flour, salt and curry to season, a dash of pepper and one cup of hot milk; add butter, flour, seasoning mixed with the hot milk; slice eggs, placing all together and warm in saucepan; then serve. Omelet with Ham Make a plain omelet, and just before turning one half over the other, sprinkle over it some ham which has been chopped; garnish with celery. 4 58 The Toronto Cook Book Scrambled Eggs, with Chopped Ham Melt three tablespoons of butter in a frying-pan; put in a cup of cold boiled ham, chopped fine, and stir and cook until heated through; then stir in three eggs beaten lightly and mixed with three tablespoons of milk; stir and cook until the egg is nearly set; then turn out into a warm serving dish. Surround with toast points. Eggs — Omelets, etc. Take six hard-boiled eggs, chop whites fine and rub yolks through a fine sieve; then make a white sauce of one dessert- spoon butter and one dessertspoon flour, one cup of milk, dash of salt and pepper; now add the whites to the sauce, sprinkling yolks over lastly. Serve hot on slices of toast. Creamed Eggs One dessertspoon butter, two heaping dessertspoons flour, one and three-quarters cups of milk; boil until it thickens; add ten chopped hard-boiled eggs and serve on hot toast ; sprinkle with paprika. Stuffed Eggs Boil the eggs hard, remove shell and cut piece of top; take yolks and mix with them a little pepper and salt, adding salad dressing moistened with cream ; chicken, ham or tongue chopped very fine may be added to the yolks; fill whites with the mixture; smooth them and put on top of egg. This is very nice if one wishes to roll egg in bread crumbs and brown in boiling lard. Garnish with parsley. Omelet Beat one egg separately (the white stiff but not too dry); add one tablespoon of milk to the yolks; mix well, stir in white; pour into a hot pan; set in oven till it looks nice and brown; loosen eggs, lift up one end with cake turner; fold over and serve hot. Baked Omelet Heat three gills of milk with a dessertspoon of butter in it; beat thoroughly four or five eggs; wet a tablespoon of flour and a teaspoon of salt in a little cold milk; mix the eggs with the flour and cold milk, then add the hot milk, stirring fast. Bake in a quick oven fifteen or twenty minutes. Eggs and Omelets 59 Eggs a la Savoy Six hard boiled eggs; cut through centre and remove yolks; cut a little from the bottom and make stand. Put the yolks in a bowl and add two tablespoons grated cheese, one tablespoon butter, pinch of salt and pepper, vinegar enough to make soft enough to roll in balls. Replace in whites and garnish with little parsley. Serve on lettuce leaves. Stuffed Eggs with Salad Ten eggs, one tablespoon lemon juice, four tablespoons salad dressing, three-quarters cup chopped ham or tongue, little salt and cayenne pepper; cook the eggs hard, remove yolk to smooth paste with salad dressing, adding chopped ham or tongue and mix thoroughly, filling the space in the whites with mixture. Serve on a lettuce leaf with French dressing. Light Omelet Take as many eggs as you wish to use, beat whites and yolks separately, beat whites very stiff; beat yolks and add milk to yolks, a scant tablespoon for each egg used. Beat the milk and yolks a little, then pour whites over yolks and just fold or mix all carefully together. Don't beat. Heat your frying-pan, put in a small piece of butter, only just enough to keep omelet from sticking to pan. Be careful it does not burn. Run knife around edge to loosen, and when it is brown underneath set frying pan in oven a minute or two to dry off the top, then fold over and serve at once. You have a nice, light plain omelet. If you want a cheese omelet, grate cheese over before folding, or sprinkle with chopped cold boiled ham or chicken, or spread with jelly before folding; in fact, you can make almost any kind of an omelet you desire. Omelet Six eggs, beat the yolks and whites separately; one table- spoon flour, mixed smooth with a little milk, a little salt, one small teacup sweet milk

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