Omelet with Apples

Ingredients

• one quart of green apples
• 1/2 lb. of good butter
• four table-spoonfuls of sugar
• three table-spoonfuls of water
• Break six fresh eggs
• two table-spoonfuls of granulated sugar
• two table-spoonfuls of milk
• half a table-spoonful of fresh butter

Method

1. 1

   Peel and core apples, cut them thick, and cook with butter, sugar, and water.

2. 2

   Beat eggs with sugar and milk, cook in butter, and fold in hot apples before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 119. The excerpt below is the record exactly as published.

Omelet with Apples. — Peel and core one quart of green apples and cut them lengthwise, a quarter of an inch thick ; put them in a saucepan with lb. of good butter, four table-spoon- fuls of sugar, three table-spoonfuls of water. Cover the saucepan ; cook slowly for fifteen minutes ; stir the apples, but do not break them, and cook again for ten minutes. Re- move the nicest pieces to place around the omelet. Break six fresh eggs in a bowl, add to them two table- spoonfuls of granulated sugar, two table-spoonfuls of milk ; beat for one minute ; put in a very clean frying- pan half a table-spoonful of fresh butter

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