Recipe by Charlotte J
Thia old-fashioned recipe is from 1902. Is it an omelet or a dessert I'll let you decide.
Top Review by Sydney Mike
Made this sweet-treat 'omelet' for breakfast & finished it off as a dessert later in the day! Will definitely be keeping this recipe around as I want to see how it bakes up using crumbs from a dense & nutty winter wheat bread! Thanks for posting this unusual recipe ~ It's a great keeper! [Tagged, made & reviewed in the current Comfort Cafe event for the theme Breakfast at Tiffanys!]
- 6 medium cooking apples, peeled and cored
- 1 cup soft breadcrumbs
- 1 tablespoon butter, melted
- 1⁄2 cup sugar
- 1 teaspoon finely shredded lemon, rind of
- 2 tablespoons lemon juice
- 3 egg yolks
- 3 egg whites
Directions See How It's Made
- In a Dutch oven, place a steamer basket over, but not touching, boiling water.
- Add apples to steamer basket.
- Cover and steam the apples for 15 to 20 minutes or until very soft.
- Remove apples to a large mixing bowl.
- Mash with a potato masher or large spoon.
- Cool 15 minutes.
- Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
- Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
- In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
- Fold into apple mixture.
- Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
- Spoon apple mixture evenly on top of crumbs.
- Sprinkle with remaining crumb mixture.
- Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
- To serve, spoon warm mixture into dessert dishes.