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Spinach Omelet
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 45. The excerpt below is the record exactly as published.
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. Rub the butter into the bread crumbs ; add the herbs, chopped small, and a salt-spoonful of dry mustard ; steep the tapioca VEGETARIAN COOKERY. 77 ten minutea in quarter of a pint of cold water ; put it with the onion, chopped very small, to the bread crumbs, seasoning with pepper and salt ; mix the whole mth the yolks of the eggs, and one white, well beaten. Melt some butter in a dish ; put in the omelet, and sot it in a brisk oven, from ten to fifteen minutes, just sufficient for it to set a little at the bottom and sides ; scoop out the middle of the omelet with a spoon, leaving about an inch round the sides and at the bottom of the dish ; put in the whites of the eggs, beaten a little, wth a small table- spoonful of fine bread crumbs, and a little salt ; return the part of the omelet scooped out, to the sides of the dish, but not over the whites of the eggs ; bake it till of a nice brown ; take it out of the .oven ; let it stand a few minutes, turn it out on a hot dish, and serve with mint sauce and brown sauce. No. 53.— Spinach Omelet. Quarter of a pound of spinach, quarter of a pound of beets, half an ounce of parsley, half an ounce of leeks and lemon- thyme, mixed, one large table-spoonful of flour, four spoonfuls of milk, four eggs, and two ounces of butter
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