Omelette
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 4. The excerpt below is the record exactly as published.
OMELETTE. Two pounds veal, and one-quarter pound salt pork, chopped fine ; one teaspoon salt, one teaspoon pepper, two crackers, rolled fine; two eggs, eight tablespoons cream. -Mix crackers and meat; add the eggs and other ingredients. Bake two hours, covered with a pan. If you have not cream use six tablespoons of melted butter. Miss Jennie Morgan. 14 "Mother Hubbard's Cupboard." baked omelette. Four or six eggs ; beat whites separate ; small teacup milk, piece butter, size of a walnut ; one tablespoon flour, a little salt. Beat yolks ; add butter, milk, flour and salt, lastly the beaten whites. Butter a dish just the right size to hold it and bake in quick oven. Jennie Morgan. OMELETTE. Soak a teacup of bread crumbs in a cup of sweet milk over night ; three eggs, beat yolks and whites separately ; mix the yolks with the bread and milk ; stir in the whites, add a tea- spoon of sa
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