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Omelet Savoury

A savoury baked dish of bread soaked in milk and water, mixed with grated onion, egg, herbs, pepper and salt.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 11 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Omelet Savoury

Ingredients

Directions

Prepare the mixture

  1. Soak Allinson wholemeal bread in cold milk and water until soft.

  2. Rub the bread smooth.

  3. Grate 1 onion.

  4. Beat up 1 egg.

  5. Add a few flavouring herbs, and pepper and salt to taste.

  6. Mix the whole together.

Bake and serve

  1. Put the mixture in a pie-dish.

  2. Place a few small pieces of butter on the top.

  3. Bake about 1/2 hour, or until done.

  4. Eat with vegetables and potatoes.

Nutrition, whole recipe (rough)

766Calories
26 gProtein
7 gFat
149 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

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

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Eggs
Beaten egg binds the mixture and helps it set firm when baked.
Wholemeal bread (in the method)
Soaked and rubbed smooth, it adds body and moisture to the mixture.
Butter (in the method)
Pieces melting on top add richness and help the surface brown.

Swap the tomato

How well each one fits the dish's main ingredients (onion, egg, potato, flour, pepper):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against onion, egg, potato, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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