Onion and Macaroni Omelet

Ingredients

• Half a pound of small onions
• two ounces of macaroni
• three ounces of bread crumbs
• five eggs
• half a pint of milk
• two ounces of butter

Method

1. 1

   Stew onions in butter until tender.

2. 2

   Boil macaroni, drain, and cut into pieces.

3. 3

   Mix bread crumbs with milk and beaten eggs, season, and layer over onions and macaroni in a buttered dish.

4. 4

   Bake and serve with brown sauce.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 43. The excerpt below is the record exactly as published.

Onion and Macaroni Omelet. Half a pound of small onions, two ounces of macaroni, three ounces of bread crumbs, five eggs, half a pint of mUk, and two ounces of butter

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