Bread Omelet
1/2 cup stale bread crumbs 34 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as Plain Omelet. 4 eggs 4 tablespoons milk
The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.
1/2 cup stale bread crumbs 34 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter Soak bread crumbs fifteen minutes in milk, add beaten yolks and seasonings, fold in whites. Cook and serve as Plain Omelet. 4 eggs 4 tablespoons milk