Tomato Omelet (1)

Ingredients

• Tomatoes, thickened with bread-crumbs
• bread-crumbs
• salt
• pepper
• chopped parsley
• sugar
• one egg to every pint

Method

1. 1

   Mix tomatoes thickened with bread-crumbs, season with salt, pepper, parsley, and sugar.

2. 2

   Add one egg for every pint of mixture, sprinkle with bread-crumbs, and bake for forty minutes.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 299. The excerpt below is the record exactly as published.

Tomatoes, thickened with bread-crumbs, seasoned with salt, pepper, chopped parsley and sugar ; add one egg to every pint of this mixture. Sprinkle bread-crumbs over the top, and bake forty minutes; a nice dinner vegetable. Tomato Omelet (2). — Beat up six eggs, mix two tablespoon- fuls of flour with a little milk, and add pepper and salt to taste. Peel and chop very fine four tomatoes, stir all together, and fry in butter. Oyster Omelet is made in the same way, using oysters instead of tomatoes. Washington Omelet. — Make four omelets of three eggs each, adding to one two chopped, tart apples ; to another, chopped, cold boiled ham ; to another, an assortment of fine herbs — a small pinch of each — and the fourth omelet plain, or with asparagus or cauli- flower, in their season. Serve on the same dish, one lapping over another, and very hot. Rum Omelet. — Make a plain omelet, with a little sugar

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