Plain Omelet

Ingredients

• four eggs
• four tablespoons milk
• scant teaspoonful salt
• one tablespoon butter

Method

1. 1

   Beat eggs, whites and yolks separately.

2. 2

   Mix yolks with milk and salt.

3. 3

   Heat pan, add butter, pour in egg mixture, shake over heat for five minutes, then place in oven to set.

4. 4

   Run knife around edges, fold, and serve on a hot dish.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

PLAIN OMELET. BY MRS W. E. MASON. (Wife of Representative J'roui Illinois.) |OUR eggs, whites and yolks beaten separately ; four tablespoons milk, scant teaspoonful salt ; ■j cut tlie yolks into whites with a fork, lightly. Pan very hot; one tablespoon butter; pour omelet in, shake leisurely over hottest part of the fire five minutes, then put in the oven a moment to set it; run knife round the side of the pan, fold over ; turn out on a hot dish. AND HOW TO COOK THEM. 83 MEAT SOUFFLE. BY MRS. ORREN C. MOORE. (Wife of Representative from New Hampshire.) jjJAKE a smooth, white sauce with two table- F^^IM spoonfuls of butter, one heaping tablespoon - s£?Sj|ll^?fc ful of flour, and two-thirds cup of milk. Season with chopped parsley and onion juice. While hot add the beaten yolks of two eggs and one cup of chopped meat (chicken, veal, fresh tongue, boiled ham or lamb) and boil one minute. When cool stir in the well-beaten whites of the eggs. Bake in a buttered dish twenty minutes, and serve immediately. If for lunch, serve with mushroom sauco. 84 STATESMEN'S DISHES; VEAL LOAF. BY MES. J. A. PICKLKR. (Wife of Representative from South Dakota.) ?OUR pounds veal chopped very fine at butch - |f er's, one small slice fresh pork, one dozen soda crackers powdered, four eggs

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