Rice Omelet

Ingredients

• a tablespoonful of butter
• a cupful of milk
• a cupful of cold boiled rice
• a level teaspoonful of salt
• three well-beaten eggs

Method

1. 1

   Melt a tablespoonful of butter, add it to a cupful each of milk and cold boiled rice, a level teaspoonful of salt, and three well-beaten eggs; put a tablespoonful of butter in a hot frying-pan, and melt it; when the butter is melted, pour into the pan the ingredients already mixed, set the pan in a hot oven, and quickly bake the omelet.

2. 2

   As soon as it is cooked, fold it double, turn it out on a hot dish, and serve it at once.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 145. The excerpt below is the record exactly as published.

RICE OMELET. Melt a tablespoonful of butter, add it to a cupful each of milk and cold boiled rice, a level teaspoonful of salt, and three well-beaten eggs

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