Recipe For Cooking Omelet With Wheat-Germ Meal, Wheatlet, Cream Of Wheat, Etc
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 407 of 825.
Into one cup and a fourth of boiling water, to which one fourth teaspoonful of salt has been added, stir two tablespoonfuls of wheat-germ meal. Stir and cook over the fire three or four minutes, then cook over hot water until ready to use. Beat five eggs, until a spoonful of the mixture can be lifted; add a few grains of pepper and salt, and beat the eggs into the cooked meal. Turn into a hot frying-pan, buttered, and cook as a French omelet. Or beat the whites and yolks separately; then beat the yolks into the meal, fold in the whites and cook as a puffy omelet.