Rationing WW1 recipe Omelet varieties

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This topic contains 1 reply, has 2 voices, and was last updated by  Kaleb 2 weeks ago.

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  • #6633

    Old Goat
    Participant

    1918 Several Kinds of Omelets

    Claremont Omelet

    Cut thinly sliced bacon in small square, about 2/3 cup

    Wash, pare and cut potatoes in ¼ inch cubes to fill a cup

    Crisp and brown the bacon and drain, Add the potatoes to the bacon fat and fry until brown and tender, then drain and toss together bacon and potatoes, Start to cook your eggs and when they become creamy on top put have mixture on them and fold over. Turn out on platter and surround with remaining mixture.

     

    Corn Omelet

    4 eggs  beaten separately(yolk and whites separated), 4 tablespoons of hot water, 1 teaspoon of salt, 1/8<sup>th</sup> teaspoon of pepper, ½ teaspoon of sugar, 1 ½ tablespoon butter substitute, ½ cup corn cut from the cob and canned finely chopped

    Beat the egg yolks thick and light, add salt, pepper, sugar, corn and hot water; beat well

    Whip the whites until well stiffened, and cut and fold them into the mixture, blend thoroughly.

    Melt the butter in an iron spider, tip so the sides are well buttered, turn  in the mixture, spread evenly and cook 10 minutes on the top of the range, then finish in the oven. Fold as a puffy omelet on a platter. Serve with a thin, white, cheese or tomato sauce.

     

    Rice Omelet

    5 eggs

    ½ cup cold cooked rice

    ½ teaspoon of salt

    1/8 teaspoon of pepper

    4 tablespoons hot water

    1 ½ tablespoons butter or vegetable oil

    Beat the yolks until thick and light, add the seasoning and rice may be well blended with yolks. Add hot water, beat whites stiff, cut and fold into the yolks

    Melt the butter or oil in the omelet pan and spread to also cover sides. Pour in the mixture and spread evenly and cook on top of range until well puffed

    Place in oven and until mixture will not cling to your finger when lightly pressed. Fold as puffy omelet and serve with cheese sauce

     

    Oyster Omelet

    Follow the recipe for making a puffy omelet (see the one immediately above without rice) and place on a hot serving plate and serve with oyster sauce.

    Prepare the sauce by melting 3 tablespoon of butter or margarine in a sauce pan. When bubbling add 3 tablespoons of flour, mixed with ½ teaspoon salt and 1/8 teaspoon of pepper.

    Pour on gradually while stirring constantly ¾ cup hot milk or cream and strained hot oyster liquor.

    Stir with a wire whip until smooth and glossy.

    Put oyster into an omelet pan and place over a slow fire shake occasionally until the oysters are plump and gill curled. Drain the oysters, cut half of them in halves, and lay these between the folds of the omelet mixed with a spoonful of sauce. Add whole oyster to the sauce and pour around the omelet

     

    Scotch Omelet

    Follow same omelet recipe as above, then add 1 cup chopped cooked potatoes, ½ cup sliced leeks, teaspoon grated onions, 1/8 teaspoon of paprika, ½ tablespoon of parsley

     

    Raspberry Omelet

    Make the basic omelet and strew crushed red raspberries, sprinkle with powdered sugar and fold. Turn on to platter and sprinkle with powdered sugar, score with a hot iron a crisscross across the top

  • #20814

    Kaleb
    Participant

    It is truly one of my favorites!You can serve it by itself, but it is also great to make quick egg sandwiches with.Having ham as one of the ingredients makes it a complete meal.It could be served as a healthy hearty breakfast, nice brunch offering or even light dinner. Omelette recipe https://club.cooking/recipe/western-omelette/

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