TO-DAY'S RECIPE
APPLE OMELET. Half pound 3haip apples, 3oz. caster sugar, pinch powdered cinnamon, lemon juice, three eggs. Peel and core the apples; slice them, and cook with very little water, only enough to prevent “them burning. When soft, beat them into a pulp, or rub through hair sieve. A teaspoonful will be required. Mix into it the cinnamon and two teaspoonfuls of lemon juice and the sugar. Let it cool, and then stir into it the beaten yolks of eggs, and beat the mixture well. Whisk whites of eggs very stiffly, and mix very lightly with the apple and eggs. Butter the pan quickly, and hold over fire until it is quite hot; then pour in the mixture. Put the pan into a fairly hot oven until the omelet feels firm and is a delicate brown—it will take six to eight minutes. Turn on to a sugared paper, fold over, and serve quickly on hot dish.
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Bibliographic details
Manawatu Times, Volume LIV, Issue 6865, 21 March 1929, Page 11
Word Count
157TO-DAY'S RECIPE Manawatu Times, Volume LIV, Issue 6865, 21 March 1929, Page 11
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