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Dessert

A Quick Dessert

A quick dessert made by cooking bread crumbs, eggs, milk, and salt like an omelet, then spreading jelly on top.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

A Quick Dessert

Ingredients

Directions

Prepare the mixture

  1. Add 1 handful of bread crumbs and 4 eggs.

  2. Add 1/2 cup milk and a pinch of salt.

Cook and serve

  1. Mix together and cook like an omelet in a buttered skillet.

  2. Spread with jelly and serve at once.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Soak up the egg liquid and give the omelet a softer, more tender body.
Eggs
Set when heated to hold the omelet together and give it structure.

The step that matters

Cooking the mixture in the buttered skillet. Eggs turn tough and dry when cooked over high heat. Moderate heat lets the proteins set gently, keeping the omelet soft and tender while the butter prevents sticking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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