Whipped Cream Omelet

Ingredients

• 6 fresh eggs
• % tsp. of salt
• 1 pt. of whipped cream
• Scant 1/2 cup of fresh butter
• 1/2 cup of flour

Method

1. 1

   Yolks of eggs, flour and salt are mixed well with the beaten whites of eggs and the cream.

2. 2

   Melt the butter in a broad spider, pour in the omelet batter and bake in medium hot oven 10 minutes until golden yellow.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 106. The excerpt below is the record exactly as published.

WHIPPED CREAM OMELET. Quantity for 6 Persons. 6 fresh eggs % tsp. of salt 1 pt. of whipped cream Scant % cup of fresh butter V2 cup of flour Prepsiration : Yolks of eggs, flour and salt are mixed well with the beaten whites of eggs and the cream. Melt the but- ter in a broad spider, pour in the omelet batter and bake in medium hot oven 10 minutes until golden yellow. Remarks: The omelet may be sprinkled with Parmesan cheese. —226— No. 8— WHIPPED CREAM OMELET AS DESSERT. Prepare the omelet No. 7, fill it with jelly or preserves and serve a fruit sauce with it. No. 9— WHIPPED CREAM OMELET WITH FROSTING. Quantity for 6 Persons. 6 fresh eggs % lb. of sugar 1 pt. whipped cream % cup of butter % cup of flour 1 cup of strawberry or plum % tsp. of salt marmalade Frosting. 6 whites of eggs Fruit for garnishing % lb. of sugar Preparation: Yolks of eggs, flour, salt and sugar are mixed well. Add tihe beaten whites of eggs and the whipped cream. The butter is heated in a broad spider, the omelet batter poured in and baked in medium hot oven 10 to 13 min- utes until golden yellow. When done, spread it with plum, prune, strawberry or apricot marmalade. Beat the 6 whites of eggs to a stiff froth, stir into it the 1/^ pound of sugar, then put into a cornucopia from which tihe point has been cut off. Now press the frosting through the opening and make figures on the omelet, put it into the oven for 15 minutes until the frosting is of a light yellow color. When done, serve on a warm platter and garnish with sugared fruit. Serve at once. Remarks: The frosting mus,t be ready when the omelet is taken out of the oven the first time. Cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven. No. 10— PANCAKES. Quantity for 6 Persons. 4 eggs 1 Vi tsps. baling powder % pt. of milk % tsp. of salt 1 cup of flour Butter or lard for baking Preparation: Yolks of eggs, milk, flour and salt are mixed well with beaten whites of eggs and lastly the baking powder. Heat the butter or lard in a small pan or spider, put in 2 tablespoonfuls of batter and bake it to a nice color. When baked on one side, turn the pancakes and bake on the other side. Remarks : If you use a large spider, put in 3 to 3 pan- cakes and bake them at once. Potato Pancakes. For preparation see No. 17, Qiapter 11, Potato Pancakes. — 227 — No. 11— FILLED PANCAKES. Quantity for 6 Persons. 6 eggs Butter for baking % pt. of milk Jelly or fruit marmalade for % cup of flour stuffing % tsp. of salt Sugar and cinnamon to sprinkle 1 tbsp. of sugar Preparation: The eggs are beaten 5 minutes with milk, flour, sugar and salt. Heat a large spider and put in the but- ter, then 4 to 5 tablespoonfuls of pancake batter and bake until golden yellow on both sides. Spread with the jelly or marmalade, roll up the pancake, place it on a platter and sprinkle with sugar and cinnamon. This recipe will make 6 pancakes. They must be baked very thin. No. 12— WAFFLES. Quantity for 6 Persons. % qt. of flour 4 tbsps. of melted butter 3 eggs % tsp. of baking powder IVi cups of milk Preparation: Flour, yolks of eggs, milk, butter and salt are stirred well with beaten whites of eggs and baking powder. Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake the waffles to a nice brown color, turning it to bake on both sides. Serve at once. No, 13— ANOTHER FORM OF WAFFLES. Quantity for 6 Persons. 4 eggs 2% cups of flour 2 cups of sour milk % tsp. of soda 2 tbsps. of sour cream Lard for baking Preparation: The 4 yolks of eggs, milk, cream, flour, are mixed well and the soda dissolved in 1 tablespoonful of milk stirred in; add t)he beaten whites of eggs and bake according to No. 12. No. 14^SAN1>-CAKE WAFFLES. Quantity for 6 Persons. % lb. of butter % lb. of corn starch 4 eggs "%, tbsp. of grated lemon peel % lb. of sugar Lard for baking ii lb. of fine flour Vanilla sugar to sprinkle over Preparation: The butter is washed so it does not con- tain any salt, then creamed. Add the eggs, sugar, flour and lemon and bake the batter in a waffle iron. Put 1/2 teaspoon- ful of lard on each half of the iron, then put in three table- spoonfuls of batter, close the iron and bake 8 minutes, turn- ing it to bake on both sides. Sprinkle with vanilla sugar. — 228 — No. 15— YiEAST WAFFLES. Quantity for 6 Persons. % lb. of butter % pt. of milk or cream 4 eggs 1 — 2 cents worth of yeast % cup of sugar % lb. of flour % grated lemon peel Lard for baking 1 pinch of nutmeg Preparation: Cream t'he butter, stir in eggs, sugar, lemon peel, nutmeg. The yeast is dissolved in the cream which has been warmed, stirred into the mixture, then flour added to make a stiff batter. Set to rise in a warm place. Grease the waffle iron, put in 3 tablespoonfuls of batter, close the iron and bake the waffles light brown, turning the iron to bake on both sides. Waffles must be baked and served quickly, be- cause they are apt to lose their crispness and become tough. When serving, sprinkle with sugar and cinnamon. No. 16— LEMON PIE. Quantity for 6 Persons. % lb. of fresh, very cold butter Vz glass of very cold water 1 Vz cups of flour For the Filling. 1 large cup of sugar 1 large cup of boiling water 2 tbsps. of flour 2 tbsps. of boiling water Juice of one large lemon 2 yolks of eggs 1 . small lemon peel 1 egg For Frosting. 2 whites of eggs 6 tbsps. of sugar Preparation: The II/2 cups of flour

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