Quaker Omelet

Ingredients

• Three eggs
• one-half cup of milk
• one tablespoonful of butter
• one and one-half tablespoonfuls of corn-starch
• one teaspoonful of salt

Method

1. 1

   Put the saucepan on to heat.

2. 2

   Beat the yolks of the eggs, and stir smoothly the corn-starch into the milk, and add to the beaten yolks, also salt.

3. 3

   Put butter into the hot pan, then when butter is melted pour in the mixture, cover, and place on the stove where it will brown but not burn.

4. 4

   Cook about seven minutes.

5. 5

   Fold and turn on a hot dish.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 13. The excerpt below is the record exactly as published.

Quaker Omelet. RECEIPTS. SCRAMBLED EGGS. Three eggs, one- half cup of milk, one teaspoonful of butter and flour each, salt-spoonful of salt. Heat and thicken the milk, add butter and salt, then stir in the eggs. Turn into a hot dish. BAKED OMELET. One scant pint of milk, two eggs, one-half table-spoonful of butter and flour each, one-half teaspoonful of salt. Let the milk come to a boil. Mix butter and flour together ; stir it into the milk. Let it cool five minutes, stirring constantly. Put it where it will cool. When cool, add the salt and eggs (eggs beaten separately) ; pour into a buttered dish. Bake twenty minutes in a quick oven. Serve at once. POACHED EGGS. Have salted boiling water in the frying-pan. Drop each ^^<g in separately. When the white is set, baste. With a skimmer remove each ^g^ and serve on buttered toast. QUAKER OMELET. Three eggs, one-half cup of milk, one table-spoonful of butter, one and one-half table-spoonfuls of corn-starch, one teaspoonful of salt

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