Omelet, Potatoes

Ingredients

• two ounces of mealy potatoes
• four fresh eggs
• a table-spoonful of powdered sugar
• half a small nutmeg
• the strained juice of a large lemon
• half a pint of new milk
• two ounces of fresh butter

Method

1. 1

   Mash potatoes and mix with beaten eggs, sugar, nutmeg, lemon juice, milk, and butter.

2. 2

   Beat thoroughly for ten minutes and fry over a gentle fire.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1011. The excerpt below is the record exactly as published.

Omelet, Potatoes. — Mash two ounces of mealy potatoes, and mix with them four OME (467 ) ONI fresh eggs, lightly beaten, a table-spoonful of powdered sugar, half a small nutmeg, grated, the strained juice of a large lemon, half a pint of new milk, and two ounces of fresh butter. Beat the mixtm-e thoroughly for ten minutes, then fry it over a gentle fire in the usual way. Sift powdered sugar over before serving. Time, about eight minutes to fry. Probable cost, lOd. Sufficient for three persons. Omelet Souffle. — An omelet souffle should be served in the same dish in which it is baked, and should be sent to table with thc^ greatest expedition after it is taken out of the oven, as it falls and grows heavy very quickly. Break half a dozen fresh eggs into separate bowls. Whisk four of the yolks, and mix with them a tea-spoonful of dry flour, three table- spoonfuls of finely powdered sugar, a small pinch of salt, and any flavouring that may be jjreferred, such as grated nutmeg, lemon or orange rind, vanilla, &c. Butter the souffle- pan, to keep the omelet from sticking to it, whisk the whites of the six eggs to a firm froth, mix them lightly with the yolks, pour the mixture into the pan, and bake in a quick oven. When it is well risen and brightly browned on the top, the omelet is done enough. Sift a little sugar over it very expeditiously, and serve. Some cooks put a hot flannel round the pan to prevent its cooling on the way to the dining- room. Time to bake a quarter of an hour. Probable cost, 8d. Sufficient for two or three Omelet Souffle, Moulded.— Take four fresh eggs

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