Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoon cream tartar
- one ounce of salt
- a tablespoon of butter
- a pinch of salt
- a piece of butter the size of a walnut has just been melted
- half dozen
- one large omelet
- three table- spoons milk
- butter the size of a walnut has just been melted
- salt
- pepper
Directions
Prepare tea in the morning, making stronger and sweeter than usual ; strain and pour into a nice clean stone jug or glass bottle, set aside in the ice chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished' with well washed grape leaves. Iced tea may be prepared from either green or black alone, but it is considered an improvement to mix the two.
The fresher they are the better and more whole- some, though new laid eggs require to be cooked longer than others. Eggs over a week old, will do to fry but not to boil. In boiling they are less likely to crack if dropped in water not quite to the boiling point. Eggs will cook soft in three minutes, hard in five, very hard in ten to fifteen minutes, the last to serve with salads, or to slice thin, (seasoned well with pepper and salt,) and put between thin slices of bread and butter.
Put eggs in water to tell good from bad; those which lie on the side are good; reject those which stand on end as bad ; the vessel should have a smooth, level bottom ; or, examine each egg separately and look through it at the sun, or toward a lamp in a darkened room ; if the white looks clear, and the yolk can be easily distinguished, it is good ; if a dark spot appears in either white or yolk, it is stale; if heavy and dark when you look through them, or they gurgle when shaken gently, they are "totally de- praved." The best and safest plan is to break each egg in a saucer before using.
To keep eggs, pack closely in salt or bran, standing
166 THE BUCKEYE COOK BOOK.
them on the small end, or place them in a stone jar, and pour over them a mixture made of half a gallon air-slacked lime, one tablespoon cream tartar, one ounce of salt, and half a gallon cold water. This quantity will keep four and a half dozen. If the water settles away, add enough to cover and turn a saucer over the top to keep the eggs down ; or dip them in oil or a weak solution of gum ; this renders the shell impervious to air and they will keep a long time. A nice way to keep those wanted for table use is to .pour boiling water over them, repeating the operation several times, until the albumen is hardened ; when cool, pack with the small end down in salt or bran. Always secure the freshest eggs for packing, cover closely, and keep in a cool place.
To make an omelet, beat the yolks until thick and creamy, then add the milk| the salt, pepper and flour if any is used, and lastly the whites beaten to a stiff froth. Have the skillet as hot as can be without scorching butter ; put in a tablespoon of butter, pour in the omelet, which should at once begin to bubble and rise in flakes. Slip under it a thin, broad bladed knife, and every now and then raise it up to prevent burning. As soon as the underside is hard enough to hold well together, and the eggs begin to " set," fold over, shake the skillet so as to entirely free the omelet, then carefully slide it on a hot platter and serve at once. It should cook in from three to five minutes. To bake an omelet, place in the frying pan on top of stove until it begins to " set " in the middle, then place in a rather hot oven ; when slightly
browned, fold if you like, or turn a hot dish on top of the pan, upset the latter with a quick motion, and so dish the omelet with the underside uppermost. It should bake in from five to ten minutes. Where a large quantity of eggs are used, instead of making into one large omelet, divide and make several, sending each to the table as soon as done. Ham, chicken, and all kinds of meat omelets, are made by- chopping the meat fine, and placing between the folds before dishing.
For a plain omelet, easily made, take three table- spoons milk and a pinch of salt for each egg ; beat the eggs lightly for three or four minutes, pour them into a hot pan in which a piece of butter the size of a walnut has just been melted, cook three or four minutes, fold over and serve at once. Some scald a little parsley, pour off the v,-?<-er, chop it, and mix with the omelet just before pouring into the pan.