Spanish Omelet

Ingredients

• 4 Eggs
• 1 Good Sized Tomato
• 1 Small Onion
• 4 Tablespoonfuls Snowdrift
• 1 Red Pepper
• 5 Mushrooms
• J^ Teaspoonful Salt
• 1 Saltspoonful Black Pepper

Method

1. 1

   Put the Snowdrift into a shallow pan; add the onion and pepper, chopped fine.

2. 2

   Shake until these are soft, not brown.

3. 3

   Then add the mushrooms, chopped, and the tomato, peeled and cut into pieces.

4. 4

   Stand on the back part of the stove to cook fifteen minutes.

5. 5

   Beat the eggs and make them into a perfectly plain omelet.

6. 6

   Fold, turn into a heated platter, heap the Spanish mixture at the ends of the plate and send to the table.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

1 Saltspoonful Black Pepper Dash Cayenne Cut the meat from the bone. Put the sugar in the bottom of the soup kettle, shake over the fire until it is thoroughly browned, then add the water and beef, putting the bones in the bottom of the kettle and the meat over the top. Cover the kettle and simmer gently for two hours; then add all the seasonings and the vegetables cut into dice. Boil the peas separately. At serving time, re- move the meat, cut it into meat slices and arrange it over a meat platter. Rub the flour and Snowdrift together over the fire; add one pint of the soup liquor and stir until boiling; vadd the peas. Strain the soup and add the vegetables to the sauce. Heap this into the center of the meat dish, basting the meat with the sauce, and stand it aside to keep hot. Reheat the soup and serve with croutons. This, with a salad, makes a complete dinner at very little cost TURKISH TONGUE 1 Fresh Beef's Tongue }/<2 Pound Raisins 1 Carrot ^ Pound Dates 1 Pint Button Onions 4 Tablespoonf uls Snowdrift 1 Sweet Red Pepper 2 Teaspoonfuls Salt Wash the tongue, cover it with boiling water and cook slowly for two hours. Skin the tongue and tie it in shape. The water in which it was boiled may be saved for soup. Put the Snowdrift into the kettle, add the pepper, chopped, the onion, peeled, and the carrot cut into fancy shapes. Shake over the fire until they are slightly browned. Put in the tongue, raisins and dates. Add one quart of the water in which the tongue was boiled, cover and simmer gently two hours longer. Serve the tongue in the center of the dish with the vegetables and the fruits around it. Reduce the sauce if necessary, pour it over the tongue, and serve. Sheep's and calf's tongues may be cooked and served in the same fashion. SNOWDRIFT good to use over and over again 22 VEGETABLES PANNED TOMATOES 6 Solid Tomatoes 4 Tablespoonfuls Snowdrift 2 Tablespoonfuls Flour Pint Milk Cut the tomatoes into halves, dust them with salt and pepper. Put the Snowdrift in a baking pan, and when hot put in the tomatoes, skin side down. Cook them a minute over a brisk fire, baste them with the Snowdrift and stand them in a moderate oven for twenty minutes, until they are soft. Dish them neatly on toast. Add the flour to the Snowdrift in the pan, add the milk and stir until boiling. Pour it over the tomatoes and serve. DEVILED TOMATOES 1 Small Red Pepper 3 Tomatoes 1 Tablespoonful Grated Onion 2 Tablespoonfuls Snowdrift 1 Teaspoonful Salt Put the Snowdrift in a pan; when hot, add the pepper, chopped fine, and the tomatoes, peeled and cut into thick slices. Cover and simmer ten minutes until the tomatoes are tender; then add the salt and onion and send at once to the table. PEANUT CROQUETTES Pint Shelled Roasted Peanuts 1 Pint Mashed Potatoes 1 Teaspoonful Onion Juice 1 Tablespoonful Parsley Yolk of 1 Egg 1 Teaspoonful Salt 1 Saltspoonful Black Pepper Put the nuts through the meat grinder and add them to the mashed potatoes. Add all the seasonings and the yolk of the egg; mix thoroughly. Form into balls the size of an English walnut, roll in the white of the egg beaten with a table- spoonful of water, then in bread crumbs and fry in deep hot Snowdrift. Serve with Tomato Sauce. SWEET POTATO CROQUETTES Bake four good sized potatoes. When done, scoop out the center, add a half teaspoonful of salt, a dash of pepper and the yolk of an egg. Mix and form into small cylinders; dip in egg, then in bread crumbs and fry in deep hot Snowdrift. SNOWDRIFT is never sold in bulk 23 EGGS PLAIN OMELET Beat four eggs until well mixed; add four tablespoonfuls of water, a half teaspoonful of salt and a dash of pepper. Have ready heated one tablespoonful of Snowdrift in a small omelet pan. Turn in the eggs, shake over a quick fire; lift the edge of the omelet with a limber knife, allowing the soft portion to run underneath; fold and turn it on to a heated dish. Plain omelet may be served with Oyster or Tomato Sauce, or with a garnish of peas or asparagus tips and White Sauce. EGGS SUR LE PLAT Put one tablespoonful of Snowdrift into a deep plate; melt it carefully without browning. Break in four fresh eggss dust them with salt and pepper, run them in a quick oven until set. Serve in the plate. SHIRRED EGGS Melt four tablespoonfuls of Snowdrift and pour it into the bottom of six shirred egg dishes. Dust with bread crumbs, break into each dish two eggs, dust with salt and pepper and stand them in the oven until thoroughly set. EGGS A LA CREOLE 2 Tablespoonfuls Snowdrift Put the Snowdrift in a saucepan; add the 1 Red Sweet Pepper onion and pepper, chopped fine. Shake 1 Peeled Tomato until soft; add the tomato, cut into pieces. 1 Finely Chopped Onion Stand this over a slow fire while you shu- ttle eggs. Take them from the oven, put a tablespoonful of this mixture in each dish and send to the table. Remember to useSALT with SNOWDRIFT 24 POTATO OMELET Beat eggs as for a plain omelet. Work them gradually into a half pint of mashed potatoes; add a half cupful of hot milk, and cook the same as Plain Omelet. SPANISH OMELET 4 Eggs Put the Snowdrift into a shallow pan; 1 Good Sized Tomato add the onion and pepper, chopped fine. 1 Small Onion Shake until these are soft, not brown. 4 Tablespoonfuls Snowdrift Then add the mushrooms, chopped, and 1 Red Pepper the tomato, peeled and cut into pieces. 5 Mushrooms Stand on the back part of the stove to J^ Teaspoonful Salt

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