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Ham Omelettes

Pancakes rolled with chopped boiled ham and soft boiled eggs, baked and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ham Omelettes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the pancakes

  1. Beat the eggs separately until fluffy.

  2. Mix in the milk, flour, and salt until smooth.

  3. Heat plenty of lard in a pan and fry the batter to make pancakes.

Fill and roll

  1. Combine the chopped ham with the soft boiled eggs.

  2. Spread the ham mixture on each pancake and roll them up like a jelly roll.

Bake and serve

  1. Place the rolled pancakes in a buttered pan and brush with melted butter.

  2. Bake in a 350°F (175°C) oven for 10 minutes.

  3. Serve hot.

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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Beaten eggs give the batter structure and lift, setting firm when the pancakes are fried.
Flour
Forms the gluten and starch network that gives the batter body so the pancakes hold their shape.
Milk
Adds moisture and loosens the batter, helping it spread into thin, tender pancakes.
Ham
Provides savoury flavour and substance as the filling.
Butter
Adds richness and aroma, and promotes gentle browning on the rolled pancakes.

The step that matters

Frying the batter into pancakes. Heat must be high enough to set the batter quickly, or the thin pancakes stay soft and tear when rolled. Plenty of lard keeps them from sticking and helps them brown evenly.

“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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