Omelet

Ingredients

• 4 eggs
• 1 small cup of bread crumbs
• 1 scant cup of milk
• 1 tablespoon of butter
• Salt, pepper and parsley

Method

1. 1

   Put milk on to heat, add butter.

2. 2

   Remove from stove, add bread crumbs and well-beaten yolks, salt, and pepper.

3. 3

   Beat whites and add 1/3 of them to mixture.

4. 4

   Cook slowly in buttered pan, cover with remaining whites and parsley.

5. 5

   When done, fold over half and serve.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 71. The excerpt below is the record exactly as published.

Omelet (Mrs. Edgar Martin.) 4 eggs. "* 1 small cup of bread crumbs. 1 scant cup of milk. 1 tablespoon of butter. Salt, pepper and parsley

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