Savoury Omelet

Ingredients

• One pound of bread crumbs
• one ounce and a half of parsley
• half an ounce of lemon-thyme
• half an ounce of sage
• least of the marjoram
• four ounces of onion
• three ounces of tapioca
• two ounces of butter
• seven eggs

Method

1. 1

   Rub butter into bread crumbs, add chopped herbs and mustard.

2. 2

   Soak tapioca, mix with onion and bread crumbs, season, and combine with egg yolks.

3. 3

   Bake until set, scoop out center, fill with beaten egg whites, and bake until brown.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 45. The excerpt below is the record exactly as published.

Savoury Omelet. One pound of bread crumbs, one ounce and a half of parsley, half an ounce of lemon-thyme, sage, and sweet marjoram, to- gether, but least of the maijoram, four ounces of onion, three ounces of tapioca, two ounces of butter, and seven eggs

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