Omelette II

Ingredients

• Six eggs
• half a pint of milk
• six teaspoons of corn starch
• one teaspoon of baking powder
• one teaspoon of salt
• a heaping tablespoon of butter

Method

1. 1

   Beat eggs separately.

2. 2

   Melt butter in a frying pan, add mixture when set, fold and serve.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 23. The excerpt below is the record exactly as published.

one teaspoon of salt; boil twenty minutes, drain in a colander, then place in a deep dish and pour over sauce made as follows : Sauce: — Two small white onions, sliced fine and browned nicely in half a cup of butter; simmer one quart of tomatoes, mix together and strain fine. Sprinkle over one cup of grated cheese. Miss Libbie Still. Macaroni and Cheese. — Half apound of macaroni 40 COOKS IN CLOVER, broken in pieces an inch long; cook in boiling wa- ter slightly salted, for twenty minutes. Drain, and put a layer in the bottom of a well greased baking dish ; upon this, spread some grated cheese and small bits of butter, then more macaroni, and so on until the dish is filled. Have grated cheese on top. Wet with a little milk, salt slightly, cover and bake half an hour; brown, and serve in the dish. Mrs. John Heinion. Rice Croquettes. — Two cups of cold boiled rice, two tablespoons of melted butter, three well beaten eggs, two tablespoons of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat the eggs and sugar together until light, and work the butter well into the rice, mix both ! together, season and make into croquettes of what- I ever shape you fancy. Roll in a little flour, then in one beaten egg, lastly in half a cup of powdered \ cracker, and fry a few at a time, in lard or butter. I Miss. S. G. Wallis. , Noodles. — Beat four or five eggs very light, add J a teaspoon of salt, and stir in flour until stiff; turn ; out on a cake board, and knead in flour until the I mass is hard; cut in pieces, roll out in irregular 'sheets as thin as wafers, and put them on a clean cloth to dry for half an hour. Lay these sheets in a pile, sprinkling flour lightly between the layers, and cut into shreds with a very sharp knife. Dip a few at a time into any kind of broth, and boil all twenty minutes. Mrs. H. IV. Crane. Eggs. Omelette, I. — Six eggs, one chip of milk, one table- j spoon of flour, and a pinch of salt. Beat the whites \ and yelks separately. Mix the flour, milk and salt ; \ add the yelks, and then the beaten whites. Have a! buttered spider very hot, and pour in the mixture. Bake in a quick oven. Mrs. J. H. Ackerinan. Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk, six teaspoons of corn starch, one teaspoon of baking powder and one tea- spoon of salt. Melt a heaping tablespoon of butter

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