Omelette, Sweet

Ingredients

• Mix 4 eggs
• a gill of cream
• ½ lb. of butter
• syrup of nutmeg, or grated
• with loaf sugar

Method

1. 1

   Mix the eggs with cream, butter, and nutmeg or sugar.

2. 2

   Pour into a frying-pan and fry.

3. 3

   Serve hot with sifted sugar on top.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 350. The excerpt below is the record exactly as published.

OMELETTE, Sweet. — Mix ro eggs with a gill of cream, % lb. of but- ter, and syrup of nutmeg, or grated ; sweeter; with loaf sugar ; put the whole into a frying-pan, as for a savory ome- lette ; fry, and serve hot, with sifted sugar upon it. ONIONS. — If you want a good crop, dig the ground deep, and manure it highly with the droppings of the hen- house. Roll the surface of the ground smooth, and scratch it with a fine rake before marking off the rows. ONIONS.— A dry, cold, airy loft is best for store onions ; do not let them lie more than 2 or 3 bulbs thick, and often look them over, and pull out bad ones. Do not remove any of the outer rind but what comes off in the hand- ling. They keep well in ropes and hung up ; the easiest way to make which is to tie them on to a hay or straw-band, which is better than a stake. This plan is useful where shelf room is scarce, but the points to observe are a cool, airy situation, warmth and moisture being more inimical to their keeping than frost. ONIONS, to Keep. — Let the onions be dry ; heat a poker red hot, and with it singe the roots, to prevent all premature growth. Hang them in a dry cold room. ONIONS, to Pickle.— Take 2 quarts of the small white round onions. Scald them in very strong salt and wa- ter. J ust let them boil. Strain ; peel ; place in jars ; cover them with the best white wine vinegar. In 2 days pour all the vinegar off, and boil it half an hour with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16 cloves, £ oz. ground mustard, 2 ozs. of mustard seed. When cold, pour upon the onions. — Some per- sons prefer the vinegar boiling hot. ONIONS, to Ragout. — Peel a pint of young onions ; then cut 4 large ones very small ; melt some butter in a stewpan ; throw in the onions, and fry them till brown ; dust in flour, and shake round till thick, add salt, pepper, good gravy, and mustard ; stir all ONI 28l OP1 together, when pretty thick, pour into a dish, garnish with toasted bread cut fine. ONIONS, to Roast.— Should be done with all the skins on. They eat well alone, with only salt and cold butter ; or with roast potatoes or with beet-roots. ONION SAUCE.— Peel the onions, and boil them tender ; squeeze the water from them, then chop them, and add to them butter that has been melted, rich and smooth, as will be hereafter directed, but with a little good milk instead of water ; boil it up' once, and serve it for boiled rabbits, par- tridges, scrag, or knuckle of veal, or roast mutton. A turaip boiled with the onions makes them milder. ONION SOUP, Brown.— Skin and cut round ways six large Spanish onions ; fry them in butter till tender, and nicely brown ; take out and drain ; boil an hour in five quarts of water, stirring well ; add pepper and salt ; rub the crumbs of a penny loaf through a colander, and stir it well into the soup ; boil two hours. Ten minutes before it is served, beat the yolks of two eggs with two spoonfuls of vinegar, and a little of the soup, pour in gradually, and stir well. Add cloves, if agreeable. ONION SOUP, White.— Take 30 large onions ; boil in five quarts of water, with a knuckle of veal, a blade or two of mace, and pepper ; when the onions are quite soft, take up, and nib them through a hair sieve, and work % lb. of butter

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