Apple Omelette
Product Description
This recipe is taken from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Apple Omelette.
6 large pippins.
1 tablespoonful butter.
3 eggs.
5 or 6 tablespoonfuls sugar.
Nutmeg to taste.
1 teaspoonful rosewater.
Stew the apples, when you have pared and cored them, as for applesauce. Beat them very smooth while hot, adding the butter, sugar and nutmeg. When perfectly cold, put with the eggs, which should be whipped light, yolks and whites separately. Put in the yolks first, then the rosewater, lastly the whites, and pour into a deep bake-dish, which has been warmed and buttered. Bake in a moderate oven until it is delicately browned. Eat warm - not hot - for tea, with Graham bread. It is better for children - I say nothing of their elders - than cake and preserves.
-----------
Apple Omelette.
6 large pippins.
1 tablespoonful butter.
3 eggs.
5 or 6 tablespoonfuls sugar.
Nutmeg to taste.
1 teaspoonful rosewater.
Stew the apples, when you have pared and cored them, as for applesauce. Beat them very smooth while hot, adding the butter, sugar and nutmeg. When perfectly cold, put with the eggs, which should be whipped light, yolks and whites separately. Put in the yolks first, then the rosewater, lastly the whites, and pour into a deep bake-dish, which has been warmed and buttered. Bake in a moderate oven until it is delicately browned. Eat warm - not hot - for tea, with Graham bread. It is better for children - I say nothing of their elders - than cake and preserves.
