Other Recipes from EGGSLeft-over Cereals
To Preserve Eggs
To Keep Egg Yolks
Poached Or Dropped Eggs
Baked Eggs With Cheese
Tomato With Egg
Baked Egg With Tomatoes
Sweet Omelet For One
Sweet Almond Omelet
Eggs Poached In Tomato Sauce
White Sauce Omelet
Eggs With Cream Dressing
SWEET OMELET(Eggs) - (The International Jewish Cook Book)
Six eggs, two tablespoons of flour, one cup of cold milk. Wet the flour
with a little of the milk, then add the rest of the milk and the yolks
of the eggs. Beat the whites of the eggs to a stiff froth and pour into
the flour, milk and yolks. Put a piece of butter into a spider and let
it get hot, but not so hot that the butter will burn. Then pour the
mixture in and put in a moderate oven to bake in the spider. It takes
about ten minutes to bake. Then slip a knife under it and loosen it and
slip off on a large plate. Sift powdered sugar on top and serve with a
slice of lemon.
A SWEET OMELET.Beat up three or four eggs, pour them into an omelet pan, and sprinkle
a little white sugar over them while frying, hold a salamander or hot
shovel over the uppermost side of the omelet, as it must only be fried
on one side. As soon as it is set, slide it on to a hot dish, double
it, and sprinkle sugar over it and serve quickly.
SWEET OMELET FOR ONEOne egg, beat white separately, two tablespoons of cold sweet milk, a
pinch of salt. Brown on both sides or roll, spread with compote or
sprinkle powdered sugar thickly over it. Serve at once.
SWEET OMELET2 Eggs--2d.
1/2 oz. Butter--1/2d.
1 teaspoonful Jam--1/2d.
Total Cost--31/2 d.
Put the yolks of the eggs into a basin and beat in half the sugar, put
the whites on to a plate with a little sugar, and whip till stiff; mix
with the yolks. Put the butter into a small frying-pan, and when it is
dissolved pour in the mixture; leave over the fire for about three
minutes. Then hold the pan in front of the fire for a minute or two to
brown the top. Put the jam on to a hot plate, slip the omelet on the
top; serve at once.
Viewed 3607 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
CafÉ À La GlacÉ
GlacÉ For Candies
SautÉd Cornmeal Mush
Fillet Of Sole À La Mouquin
Gansleber PurÉe In Sulz
Sweet EntrÉe Of Ripe Peaches
Tripe À La Creole
Eggs À La Mexicana
Red Pepper CanapÉs
Baked Bass À La Wellington
Green Pea PurÉe
|Home Made Cookies.ca|