Pannikins

Ingredients

• an egg
• butter them inside
• fresh parsley or grated ham
• bread crumbs beaten up with rich gravy

Method

1. 1

   Heat small earthen pans, butter inside, break an egg into each, bake until the white is set.

2. 2

   Turn out on a dish, sprinkle with parsley or ham, and serve with gravy in the center.

Nutrition per serving

As published

This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.

an Eggs. — Peel and chop four or five ripe tomatoes and lay them in a shallow vegetable dish or on a platter on which the peppers are to be served. Remove the stems and seeds from six or eight very tender peppers, and if desired, the skins can be peeled off in this way. Put them into a dry frying pan over a moderate fire, moving them often until they are sufficiently wilted to allow the removal of the skins. This done, put a small bit of cheese in each pepper and return them to the pan with a good lump of butter. Fry them gently so the butter will not scorch. When done pour three well-beaten eggs slightly salted into the pan with the peppers and when set take them up by the spoonful — a pepper in each — and lay them on the chopped tomatoes. Omelets. — It is always better to make several small omelets than one large one, if a number of persons are to be served. It is much more likely to turn out well. Nearly everyone has her own special recipe for this dish; the regulation French omelet calls tor three eggs well beaten, to which three tablespoon fuls of water are added, and stirred in lightly. A level tablespoonful of butter is melted in a perfectly smooth frying pan and the omelet turned in; it is shaken gently to prevent sticking, and when cooked rolled over with a flexible knife and slid on to a hot dish. It is varied by putting in a filling before rolling over; half a cup of grated cheese is very nice, or some jam or jelly for a sweet omelet, which makes a rich dessert Some coojfs stir 9 liltle flour iirto (be first THE RURAL COOK BOOK. ill egg beaten, and separate the eggs, folding in the beaten whites last; this makes a very light and puffy omelet Buttermilk Omelet. — Four eggs beaten separately, one cupful of but- termilk, one-half teaspoonful of soda, three-quarters cup of finely rolled cracker crumbs, a scant teaspoonful of salt, one-eighth of a teaspoonful of pejfper. Have two tablespoon fuls of butter hot in a frying pan. Turn in omelet and fry a delicate brown. Place in oven for 10 minutes and when firm fold and serve. Faiiy Omelet.— Beat yolks and whites of six eggs separately; add five tablespoon fuls of milk to the yolks. Heat a skillet and put in a table- spoonful of butter; let it melt, pour in the beaten yolks and pile be- tween whites on the top; sprinkle with salt and pepper. Cover and cook three minutes, slip out on hot platter and serve by cutting through yolks and whites. French Omelet. — Beat thoroughly, first, the yolks and then the whites of the eggs; to the yolks add a tablespoonful of boiling water, a pinch of salt and a dash of pepper; turn the stiff whites into the yolks and fold; that is, stir them in so that the air bubbles shall not be broken. Turn carefully into a frying pan, in which has been melted a large piece of butter. Set where it may cook very slowly, and when well browned on one side set in the oven to brown on the other. Send im- mediately to the table. The omelet may be varied by dropping chopped meat in it, chopped celery, grated cheese, or, if a sweet omelet is de- sired, by spreading jelly over and folding. Orange Omelet. — Beat yolks of three eggs ; add three tablespoonfuls of sugar and the grated rind of one orange; add a pinch of salt to the whites of the eggs and beat until stiff; mix the whites lightly with the yolks, sprinkling in at the same time three tablespoonfuls of orange juice ; melt one teaspoonful of butter in a clean, small frying pan till the bottom is greased; turn in the egg mixture; cook slowly, turning the pan that the bottom may brown evenly; when firm OR the bottom put pan in a hot oven; fold in half and turn out on a hot platter; sprinkle over powdered sugar. Pannikins. — Take some little earthen pans, such as are sold for toy milk pans, capable of holding one egg only; heat them in the oven, and when quite hot take them out, and with a paste brush butter them in- side; break an eg^ carefully into each pan; set them into the oven until the white of the egg is hard enough to retain the form of the pan; turn them out in a circle on the dish in which they are to be served. On the top of each sprinkle a little fresh parsley or grated ham; have ready a sauce of bread crumbs beaten up with rich gravy

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