Omelet

Ingredients

• five eggs
• butter the size of an egg
• three tablespoonfuls of milk

Method

1. 1

   Heat a frying-pan, melt butter, beat eggs, pour into the pan, draw up from the bottom, fold when done, and serve immediately.

As published

This recipe was extracted from The housekeeper's companion (1883), page 115. The excerpt below is the record exactly as published.

Omelet. — Five well-beaten eggs, one and a half cups of milk, three tablespoonfuls of flour; mix the flour in a little milk, and rub* smooth, then add milk and flour to eggs, and beat well together; grease well with lard a frying-pan; put in when not very hot, a large teaspoonful, it will cover about half; turn with knife when light brown, and roll up as it browns. Ham Omelet. — One-half pint of milk, two teaspoonfuls of flour, three teaspoonfuls of cracker crumbs, six eggs. Put thinly and evenly over the griddle; then immediately scatter over it finely minced ham. Double it, then fold again in a quarter circle. Omelet. — Set a smooth frying-pan on the fire to heat; break five eggs into a bowl; put butter the size of an egg into a heated pan, give twelve strong beats to your eggs, and, when the butter begins to boil, pour in the eggs. Draw up the eggs from the bottom of the pan, but do not stir, simply shake the pan. When the bottom is well done, and the top a little soft, fold over and put on a platter. Serve immediately. This may be varied by the addition of three tablespoonfuls of milk

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