Omelet

Ingredients

• the yolks of two eggs
• two tablespoonfuls of milk
• one saltspoonful of salt
• one fourth of a saltspoonful of pepper
• the whites of two eggs
• a teaspoonful of butter

Method

1. 1

   Beat the yolks until light and thick, add milk, salt, and pepper.

2. 2

   Beat the whites until stiff and fold into the yolks.

3. 3

   Heat an omelet pan, butter it, and pour in the mixture.

4. 4

   Cook until slightly browned underneath, then dry the top in the oven.

5. 5

   Fold and serve.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 121. The excerpt below is the record exactly as published.

omelet pan and cook quickly, stirring all the time till the egg is firm but soft. Serve on toast or with hot minced ham or veal. Any of the ingredients given in fancy omelets may be mixed with the beaten eggs before cooking. No. 2. — Put a tablespoonful of butter in an omelet pan; when hot, add three whole eggs ; stir quickly till the mix- ture is firm but soft. Add a little salt and pepper,, and serve at once. Omelet. Beat the yolks of two eggs till light-colored and thick ; add two tablespoonfuls of milk,, one saltspoonful of salt,, and one fourth of a saltspoonful of pepper. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth The Boston Cooh Book. 201 omelet pan. When hot, rub it round the edge with a teaspoonfiil of butte

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