Recipe: Moravian Omelet

Soak one-half cup of sifted stale bread crumbs in one-half cup of milk, adding

  • One-half teaspoon of salt,
  • One-quarter teaspoon of pepper,
  • One teaspoon of grated onion,
  • One tablespoon of finely minced parsley,
  • Three well-beaten EGGS.

Mix thoroughly and then heat four tablespoons of shortening in a frying pan until smoking hot and then pour in the mixture. Reduce the heat and cook until set. Fold and turn and then roll. Turn on a hot platter. This amount will serve two persons.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss