Friar’s Omelet

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Steam several sour apples.
  2. Mash the apples and then drain them until quite dry.
  3. Take one pint of this pulp.
  4. When cool, add to the pulp the three well-beaten yolks, the sugar, and the lemon juice.
  5. Add the whites beaten to a stiff froth.
  6. Brown some very fine bread crumbs in a little butter.
  7. Sprinkle the bottom and sides of a well-buttered pudding dish with the browned bread crumbs.
  8. Pour in the apple mixture.
  9. Cover with more browned bread crumbs.
  10. Bake for twenty minutes.
  11. Serve with brown sugar and cream.
Original Text
Friar’s Omelet Apples 3 eggs 1 cup sugar Juice of half a lemon Bread crumbs Steam several sour apples. Mash them and then drain them until quite dry. Take one pint of this pulp, and when cool add to it the three well-beaten yolks, the sugar, lemon juice, and the whites beaten to a stiff froth. Brown some very fine bread crumbs in a little butter. Sprinkle the bottom and sides of a well-buttered pudding[Pg 72] dish with them. Pour in the mixture. Cover with bread crumbs. Bake twenty minutes. Serve with brown sugar and cream.
Notes
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