Name: Baked Omelet
Ingredients: 4 when the milk boils we pour it on this mixture; salt

Baked Omelet

Ingredients

4 when the milk boils we pour it on this mixture
salt

Directions

1 We measure and put the milk to heat.
2 We stir the flour and butter together.
3 We wet it smooth with a little of the milk.
5 We stand by and stir five minutes.
6 We put it away to cool.
7 We break the eggs separately.
8 We beat the whites well.
9 We pour the whites into the yolks and beat together.
10 We add the salt to the milk and eggs.
1 1 We put into a well-buttered dish and bake twenty minutes. Now it is finished.

Nutrition, whole recipe (rough)

149Calories

8 gProtein

8 gFat

12 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Salt	1 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 Emily Huntington (1841–1909). 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.