Toronto Omelette

Ingredients

• a dozen apples
• one-fourth pound of butter
• one-fourth pound sugar
• four well-beaten eggs
• a few spoonfuls of cream

Method

1. 1

   Boil a dozen apples, as for sauce; stir in one-fourth pound of butter, one-fourth pound sugar; when cold, add four well-beaten eggs and a few spoonfuls of cream; put it into a baking dish, well buttered, and thickly strewn with currants on top, and bread crumbs on the bottom and sides.

2. 2

   Bake three-quarters of an hour; turn on a platter, and sift sugar over it.

3. 3

   Serve with boiled custard.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 18. The excerpt below is the record exactly as published.

TORONTO OMELETTE. a Boil a dozen apples, as for sauce; stir in one-fourth pound of butter, one-fourth pound sugar, when cold, add four well-beaten eggs and a few spoonfuls of cream

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