The following recipe for Asparagus Omelet is from Good HouseKeeping’s Book of Menus, Recipes, and Household Discoveries (253 pages, copyright 1925, now in public domain). That is one of the 11 bonus books included in the 2005-2023 edition of the SurvivalBlog Archive USB stick.
Ingredients
- 2 tablespoonfuls butter or margarine
- 3/4 teaspoonful salt
- 1/4 teaspoonful pepper
- 2 tablespoonfuls flour
- 6 eggs
- 1 cupful milk
- 1 cupful asparagus tips
Directions
MeIt the butter and add the flour. When blended together and bubbling, add the milk gradually, stirring constantly. Cook until the sauce is smooth and thickened. Season with one half teaspoonful of salt and one-eighth teaspoonful of pepper.
Separate the eggs. To the yolks add one-fourth cupful of the white sauce, one-fourth teaspoonful of salt, and. one-eighth teaspoonful of pepper, and beat until thick. Beat the egg whites until stiff and cut and fold them into the egg-yolk mixture.
Heat an omelet pan and grease the sides and bottom. Turn in the mixture, spread evenly, and. cook slowly
until delicately browned on the under side and well puffed.
Then place in a 300-degree oven until the top of the omelet is cooked. Remove from the oven, fold, and turn on a hot platter.
Garnish with the asparagus tips and pour the remaining white sauce around the omelet.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!