1877 Cheese Omelet

[alan polk]

 

[nitrofd]

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Like the recreation very much,but how was the bottom layer of cheese or how much butter did you use to keep it from sticking to the bottom of the dish.

 

[donna]

Alan our star chef at Food Forum, CWT has another dish prepared. I will add this to the Special Cook Award for preparing an authentic recipe.

Congrats and thanks to Alan for this addition.

 

[alan polk]

Like the recreation very much,but how was the bottom layer of cheese or how much butter did you use to keep it from sticking to the bottom of the dish.

I thought the same thing but my wife informed me that it calls for a baking dish. I guess that means things don't stick to a baking dish? Whatever we used the cheese did not stick at all. I think the baking dish we used is made of ceramic.

Nonetheless, this cheese omelette was easy and very delicious. Even the mustard the recipe called for gives it a neat flavor. That was unexpected!

 

[Deleted User CS]

This recipe reminds me of bread pudding. The bread soaking in a custard mixture with cheese and cooked in the oven. It is a very interesting and somewhat unique omelet recipe that I think is worth trying some morning. David.

 

[alan polk]

This recipe reminds me of bread pudding. The bread soaking in a custard mixture with cheese and cooked in the oven. It is a very interesting and somewhat unique omelet recipe that I think is worth trying some morning. David.

Thanks for looking. Well, it's about as easy a recipe as can be. We have already cooked it twice. My wife used French bread and two egg yokes the last go round. (I meant to add that she used half and half both times.)

She preferred the French bread but I kinda liked the simple Bunny Bread from the store that is pictured in the dish above. Instead of red pepper we just used creole seasoning.

It does not specify temperature- these recipes were all cooked on wood stoves - but we baked it at 350 for 30 minutes.

I think you are about right comparing it to bread pudding, although I have not had that in a long time. But if one likes a soft cheesey omelette then they should like this too. Same consistency.

 

[LoyaltyOfDogs]

I thought the same thing but my wife informed me that it calls for a baking dish. I guess that means things don't stick to a baking dish? Whatever we used the cheese did not stick at all. I think the baking dish we used is made of ceramic.

Nonetheless, this cheese omelette was easy and very delicious. Even the mustard the recipe called for gives it a neat flavor. That was unexpected!

What kind of mustard did you use, @alan polk? Ground mustard?

 

[alan polk]

What kind of mustard did you use, @alan polk? Ground mustard?

That was one of those unspecified things in the directions. My wife and I debated it and the debate was resolved when we realized we had no ground mustard. So we used regular mustard and spread it in the bread. I don't think my wife used all that much because we didn't know how it would taste. The mustard was not overpowering and it added just a slight tang to it. We were surprised.

Having said all that, when it called for mustard, they may have meant ground mustard. I just don't know. I suppose either might work.

 

[LoyaltyOfDogs]

That was one of those unspecified things in the directions. My wife and I debated it and the debate was resolved when we realized we had no ground mustard. So we used regular mustard and spread it in the bread. I don't think my wife used all that much because we didn't know how it would taste. The mustard was not overpowering and it added just a slight tang to it. We were surprised.

Having said all that, when it called for mustard, they may have meant ground mustard. I just don't know. I suppose either might work.

Thank you. I think I have ground mustard and will probably try it. But if using prepared mustard, which do you think would be better, yellow mustard or spiced, like dijon?

 

[alan polk]

Thank you. I think I have ground mustard and will probably try it. But if using prepared mustard, which do you think would be better, yellow mustard or spiced, like dijon?

Gosh, I don't know. Honestly I'd have to say since we all enjoyed it with regular yellow mustard, I'd go with regular, But experimenting with Dijon mustard is worth a try.

Nonetheless, Please let us know how it turns out with ground mustard! I know I'd like to hear your opinion.

 

[Waterloo50]

In Britain we call that Gipsy toast.

 

[Deleted User CS]

Thanks for looking. Well, it's about as easy a recipe as can be. We have already cooked it twice. My wife used French bread and two egg yokes the last go round. (I meant to add that she used half and half both times.)

She preferred the French bread but I kinda liked the simple Bunny Bread from the store that is pictured in the dish above. Instead of red pepper we just used creole seasoning.

It does not specify temperature- these recipes were all cooked on wood stoves - but we baked it at 350 for 30 minutes.

I think you are about right comparing it to bread pudding, although I have not had that in a long time. But if one likes a soft cheesey omelette then they should like this too. Same consistency.

Thanks for the additional information. David.

 

[Shalom Hobbitess]

Very like a couple of our old family favorites. The 1969 Betty Crocker Cookbook had a casserole something like this, using whole eggs and about twice the cheese, and they called it "Oven Fondue." The Diet for a Small Planet calls their casserole an "Easy and Elegant Souffle," and also uses whole eggs. I'm thinking some housewife somewhere along the way decided she didn't want to deal with the whites and threw it all in there. Those recipes both use ground mustard; can't remember if either uses red pepper, though.

 

[alan polk]

Interesting, thanks! A soufflé is a good example for it.

Ironically, we made it again this morning and added mushrooms and spinach to it. We also toasted the bread before hand. It was really good. Thinking about adding sausage to the dish in the future.....

 

[LoyaltyOfDogs]

Thanks again for your advice, @alan polk. I made the omelet for dinner last night with a couple variations on the original recipe and was very pleased with the way it turned out. I used the whole egg instead of only the yolk, which did make it a bit lighter, more like a soufflé, and skim milk instead of cream. The ground mustard worked well, and next time I'll add more of it, so we get more of a tangy mustard flavor along with the spiciness of the red pepper.

 

[Cpl. Smith]

Interesting, thanks! A soufflé is a good example for it.

Ironically, we made it again this morning and added mushrooms and spinach to it. We also toasted the bread before hand. It was really good. Thinking about adding sausage to the dish in the future.....

Now were talking! I think sausage will add something to this dish. Think I'm going to try this.
What cheese you recommend for this?

 

[nitrofd]

Now were talking! I think sausage will add something to this dish. Think I'm going to try this.
What cheese you recommend for this?

I had a cheese omelet for breakfast this morning...mine was made with peppper-jack cheese and a chunky salsa added to it.good meal.

 

[alan polk]

Now were talking! I think sausage will add something to this dish. Think I'm going to try this.
What cheese you recommend for this?

The old recipe does not specify. We just used sharp cheddar cheese, and that worked well.

I wonder what types of cheeses were around back then before refrigeration? I was kinda thinking of trying Hoop Cheese to maybe replicate an older style cheese in the dish. Some of our stores down here still sell it. Might do it next.

 

[alan polk]

Thanks again for your advice, @alan polk. I made the omelet for dinner last night with a couple variations on the original recipe and was very pleased with the way it turned out. I used the whole egg instead of only the yolk, which did make it a bit lighter, more like a soufflé, and skim milk instead of cream. The ground mustard worked well, and next time I'll add more of it, so we get more of a tangy mustard flavor along with the spiciness of the red pepper.

That's awesome!! I'm glad you tried it and liked it. We are still using regular mustard in it but we will get some ground mustard and try that, too.

What type bread did you use?

 

[LoyaltyOfDogs]

That's awesome!! I'm glad you tried it and liked it. We are still using regular mustard in it but we will get some ground mustard and try that, too.

What type bread did you use?

In order to slice it thin, instead of a loaf I used a whole-grain sandwich roll from our local supermarket bakery department. That gave me enough for two layers of bread, whiched soaked up the egg mixture and melted cheese beautifully.