Plain Omelet
Recipe No. 146 from the U.S. Army's WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 146 from the U.S. Army’s WWII cookbook — Eggs. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Milk, evaporated — 8 — 14½-ounce cans
- Water (for milk) — 3¼ quarts (3¾ No. 56 dippers)
- Eggs, beaten — 150 eggs (7½ No. 56 dippers)
- Salt — 5 ounces (10 mess kit spoons)
- Pepper — ⅓ ounce (1 mess kit spoon)
- Fat, melted — 4 ounces (8 mess kit spoons)
Directions
Key ingredients
- Mix milk and water; add beaten egg, salt, and pepper.
- Pour egg mixture 2 to 2½ inches deep into melted fat in baking pans.
- Bake in slow oven (325° F.) about 35 to 40 minutes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — ⅔ can(s) (14½ oz) Water (for milk) — 1 cup Eggs, beaten — 12 eggs Salt — ⅓ oz Pepper — a pinch Fat, melted — about 2 tsp
Omelet may be cooked on griddle instead of in the oven.
⚠ As printed, the manual is inconsistent here — “Water (for milk): 3¼ quarts (3¾ No. 56 dippers)”: 3¼ quarts = 13/4 qt, but gloss says 3¾ dippers = 15/4 qt. Transcribed exactly as printed; the parenthetical Army measure is usually the safer one to follow.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 146, Eggs. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.