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Swiss Eggs

A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).

A historical recipe

Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.

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 Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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

Method

  1. 4 eggs.
  2. ½ cupful of cream.
  3. 1 tablespoonful of butter.
  4. Salt and pepper.
  5. ¼ cupful of grated cheese.
  6. Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper.
  7. When nearly done, add the cheese.
  8. Serve on buttered toast.
  9. Strain the cream over the toast.
  10. Cheese Omelet No.
  11. 1.
  12. Cheese may be introduced into omelets in several ways.
  13. An ordinary omelet may be served with thin cheese sauce made in the following proportions: 1½ tablespoonfuls of flour.
  14. ¼ cupful of grated cheese.
  15. 1 cupful of milk.
  16. This sauce may also be added to omelets in which boiled rice, minced meat, or some other nutritious material has been included.
  17. Cheese Omelet No.
  18. 2.
  19. Grated cheese may be sprinkled over an ordinary omelet before it is served.
  20. Cheese Omelet No.
  21. 3.
  22. Yolks of 2 eggs.
  23. 2 tablespoonfuls of hot water.
  24. 1 cupful of grated cheese.
  25. Salt and pepper.
  26. Whites of 4 eggs.
  27. 1 tablespoonful of butter.
  28. Beat the yolks until lemon colored and add the hot water and the seasoning.
  29. Beat the whites until they are stiff, and add the cheese.
  30. Cut and fold the two mixtures together.
  31. Heat the butter in omelet pan and cook the mixture very slowly until it is brown on the underside.
  32. If possible, cook the top of the omelet in the oven or by means of a hot plate held over it.