Rice Omelet

Ingredients

• 1 cupful boiled rice
• 3 eggs
• 1 cupful milk
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1/2 teaspoonful pepper

Method

1. 1

   Beat the eggs until light and add to them the warm rice, heated milk, melted butter, and seasonings.

2. 2

   Pour into an oiled baking dish and bake in a hot oven, folding over once.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 56. The excerpt below is the record exactly as published.

Rice Omelet 1 cupful boiled rice 3 eggs 1 cupful milk 1 teaspoonful salt 1 tablespoonful butter % teaspoonful pepper Beat the eggs until light and add to them the warm rice, heated milk, melted butter and the seasonings. Pour in an oiled baking dish and bake in a hot oven, folding over once. Shirred Eggs Break eggs into oiled individual molds or ramekins, sprinkle lightly with salt and pepper and generously with coarse bread crumbs. Place a few dots of butter or a thin slice of bacon on top of every egg. Set the ramekins in a pan of warm water, place in the oven and bake until the eggs are set and the crumbs are delicately browned. Tomato Eggs Follow the directions for making shirred eggs, only place 3 teaspoonfuls of tomato sauce in every ramekin before breaking the egg into it. Scalloped Eggs 6 hard cooked eggs 1 teaspoonful salt 2 cupfuls milk 14 teaspoonful pepper

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