Breakfast
A bread omelet (baked)
A bread omelet (baked), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours.
- Beat six eggs—whites and yolks separately —very light.
- Into the yolks stir the soaked crumbs, and season the mixture with salt and pepper.
- Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown.
Historical transcription
Source method
- 1
Soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours. Beat six eggs—whites and yolks separately —very light. Into the yolks stir the soaked crumbs, and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelet as soon as it is removed from the oven.
Nutrition pending
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