Potato Omelet

Ingredients

• a teacupful of Irish potatoes
• a small lump of butter
• two table-spoonfuls of milk
• five eggs
• a teaspoonful of salt
• a little nutmeg
• a sprinkling of black pepper
• a very little lemon-juice

Method

1. 1

   Mash potatoes with butter and milk, add beaten eggs, season, and fry in a greased skillet until browned.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 27. The excerpt below is the record exactly as published.

d sprinkling of black pepper to a dozen eggs. This will make a dish for about eight persons of moderate appetite. EOGS A LA CBintfB. Boil twelve eggs just hard enough to cut up into slices; cover the bottom of a baking-dish with crumbs of grated bread ; upon these place a layer of eggs, strewing each such layer with bread - crumbs, pepper, and salt ; put a quarter of a pound of fresh butter, with a little flour well rubbed into it, in a saucepan, with a little chopped pars- ley (if liked and in season), salt, pepper, and half a pint of sweet cream; stir it over the fire until it begins to boil; then pour at once over the eggs ; set it in an oven, and, when nicely browned, send to table. Omelbt of Egos. Twelve eggs, twelve table-spoonfuls of fresh milk, one lump of butter the size of an egg, pepper and salt to the taste. A teaspoonful of salt and a quarter as much pep- per would be safe measures to try. Beat up your eggs thoroughly, the yolks and whites separately; add the milk, pepper, and salt to the yolks, and beat in the whites after all are light; put the butter into the pan, and, when melted, pour in the eggs ; do not stir them, but let them brown. When the eggs are cooked fold over the omelet, and let its own heat cook the inside. 48 VIROmiA COOKERY-BOOK, Beef Omelet. One pound of fresh beef, three large crackers rolled fine, two eggs well beaten, one ounce of butter. Chop the meat up very fine ; mix it with the crackers and eggs, and season them with salt, pepper, and any herbs that you may like — half a teaspoonf ul of sage and summer savory each, for instance; then make up into an omelet-like loaf, and bake for a half an hour ; baste often with butter in the pan. Potato Omelet. To a teacupful of Irish potatoes, mashed smooth, with a small lump of butter and two table-spoonfuls of milk, add five eggs, the yolks and whites beaten separately as light as possible ; add a teaspoonf ul of salt, and grate in a little nutmeg, besides adding a sprinkling of black pep- per; lastly, squeeze in a very little lemon- juic

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