Omelet without Eggs or Butter

Ingredients

• One pound of bread crumbs
• half a pound of onions
• quarter of a pound of macaroni
• three ounces of chopped parsley
• one tablespoonful of tapioca
• two tablespoonfuls of salad oil
• one teaspoonful of baking-powder

Method

1. 1

   Boil the macaroni in water with a little salt until tender, then drain and cut into small pieces.

2. 2

   Boil the tapioca in a quarter of a pint of water for five or six minutes.

3. 3

   Mix the tapioca with the chopped onions, bread crumbs, parsley, and baking powder; season with pepper and salt.

4. 4

   Layer the mixture and macaroni in a dish with oil, bake in a moderately hot oven, and turn it out onto a hot dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 44. The excerpt below is the record exactly as published.

Omelet without Eggs or Butter. One pound of bread crumbs, half a pound of onions, quarter of a poimd of macaroni, three ounces of chopped parsley, one table-spoonful of tapioca, two table-spoonfuls of salad oil, and one tea-spoonful of baking-powder

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