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German Crumb Omelet

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • ⅔ cup of cracker crumbs
  • 6 eggs

Method

  1. 6 eggs 1 cup water 1 cup fine bread crumbs 1 tablespn.
  2. corn starch salt a little chopped onion and parsley Beat yolks of eggs, add corn starch blended with water, then crumbs, salt, onion and parsley.
  3. Chop in stiffly-beaten whites.
  4. Bake in oven.
  5. Miss Chaffee’s Cracker Omelet ⅔ cup of cracker crumbs, fill cup with milk;
  6. when crumbs are soft, add well-beaten yolks of 3 eggs, then stiffly-beaten whites.
  7. Cook as puff omelet.
  8. Fold and serve.