Omelette
From Cooks in clover, 1889
None
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooks in clover (1889), page 24. The excerpt below is the record exactly as published.
one tablespoon of flour or corn starch mixed smooth in one ciip of sweet milk, salt and pepper, and a piece of butter as large as an English walnut; now pour this over the white froth and, without stirring at all, pour the whole into a hot buttered omelette pan. Cook on the top of the stove, over a brisk fire about five minutes. Gently re- move it to the hot oven and let it brown. Serve hot. Miss Ella L. Burt. Omelette IV. — Soak a teacup of bread crumbs in a cup of sweet milk over night. Beat separately the yelks and whites of three eggs, mix the yelks with 42 COOKS IN CLOVER. the bread and milk, stir in the whites, add a little i salt and fry brown. Mrs. O. IV. Fowler. Ham Omelette. — Three eggs, beaten very thor- oughly ; three quarters of a cup of milk ; one table- - spoon of corn starch with half a teaspoon of baking i powder mixed in, and a little milk to wet it; half! a cup of chopped ham, cooked and cold. Grease a] frying pan on all sides, have it very hot, and turn | in the mixture. The fire should not be too hot. Keep cutting away from the sides, and when the ] Qgg is set, turn half of it over with a griddle turner. Mrs. M. L. Blizard. Marguerites. — Six hard boiled eggs, lettuce to make the shells, one scant tablespoon of mustard, half a teaspoon of salt, three tablespoons of oil, one tablespoon of vinegar or lemon juice, and half a teaspoon of pepper
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