300 eggs
200 tbsp milk
12 1/2 cup cold lard
200 tbsp cat hair or feathers, etc.
Directions
As served by King Neptune:
Combine eggs and milk, beating with a whisk until frothy. Pour into
cooking pans, cooking each in one piece, turning each when one side
is slightly less than done.
When the eggs are almost done remove from heat and smooth the cold
lard across half of the omelet and fold in half. Sprinkle the hair on
top and cut into as many servings a needed. Submitted By JOHN SCHLANK
Servings: 200 servings
Cold Lard Omelet Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg
The History of Recipes
We are able to track the history of written recipes way back into distant history, in truth as far as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Closer to modern times, we have a couple of recipe books from the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is served today, but instead recipes for the types of meals on the menus of the nobility of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, such as coriander, basil and rosemary. These new culinary innovations was responsible for a surge in publications on food, the majority of which are now in private libraries. During the succeeding few centuries, the rich families of Europe competed to serve the best banquets, and as a consequence, cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe books were highly popular due to more people being able to read, more free time and having more money to spend. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Cold Lard Omelet recipe.
