Rice Omelet

Ingredients

• 1 cup of cold boiled rice
• 1 cup of milk
• 3 well-beaten eggs
• salt
• pepper
• 1 teaspoon of butter

Method

1. 1

   Combine rice, milk, beaten eggs, salt, pepper, and butter.

2. 2

   Pour into a hot, greased omelet pan.

3. 3

   Cook until set and lightly browned on the bottom.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 69. The excerpt below is the record exactly as published.

teaspoon of butter. When it begins S bubble! tiL in the eggs, stir gently over a slow fire until they begin to set, then remove from the fire and stir till they are of the right consistency. BREAD OMELET Let 1 teacup of milk come to a boil, pour it over 1 teacup of bread crumlis and lot soak a few minutes. Break 6 e-gs into a bowl, stir (not beat) till well mixed, then add the milk and bread, seasoji with pep- T,er and salt mix all together and turn into a hot frying-pan containing a large spoon of butter boiling hot. Cook the omelet slowly, and when brown on the bottom set in the oven under top heat to set the top. Fold and serve. Page One Hundred and Twenty-one PURITY FUOUR More Bread and BettEr Bread CHEESE OMELET Beat well 3 eggs and mix with a little milk, salt aud pepper. Set on the stove in a well-buttered spider until ihc edges begin to spread, then sprinkle a little grated cheese over the top aud put in the oven until set and the cheese melted. Serve. EGG TOASTETTE Take a slice of toast, well browned, place on a granite pie tin and pour sufficient hot milk over it to soften it. Take 1 or 2 eggs and separate the yolks and whites, beat the whites stiffly and pile over the toast and put the yolk in the centre. Sprinkle salt and pepper, put in ;i moderate oven to set and deli- cately brown. Serve immediately. Garnish with small sprigs of parsley. RICE OMELET To 1 cup of cold boiled rice add 1 cup of milk, 3 well-beaten eggs. salt, pepper

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