Kidney Omelet
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Melt 2 tablespoons of shortening in a frying pan.
Skin kidneys, cut into small dice, and toss them into the hot shortening for three minutes.
Whisk egg whites to a stiff froth, then fold in yolks, salt, pepper, parsley, cream, and the cooked kidney.
Melt the remaining 4 tablespoons of shortening in an omelet pan, pour in the mixture, and fry over a clear fire for six minutes.
When edges are set, fold edges over into an oval shape.
To brown the top, hold the pan near a heat source or place it in an oven at 400 degrees Fahrenheit briefly.
Slip carefully onto a hot dish and serve immediately.
Original recipe, verbatim
Kidney Omelet
4 kidneys Salt and pepper to taste
■ 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley
6 eggs 2 tablespoonfuls cream
Melt 2 tablespoonfuls Crisco in frying pan. Skin kidneys and cut into
small dice and toss them into hot Crisco three minutes. Whisk whites
of eggs to stiff froth, then add yolks, seasonings, parsley, and cream, then
add kidney. Make remaining Crisco hot in omelet pan or frying pan,
pour in omelet and fry over clear fire six minutes. When the edges are
set, fold edges over so that omelet assumes an oval shape; be careful that
it is not done too much; to brown the top, hold pan before fire, or put it in
oven; never turn an omelet in the pan. Slip it carefully on a hot dish
and serve the instant it comes from the fire.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.