We're always fascinated by old cookbooks. Even cookbooks from just 30 or 40 years ago give a window into the cultural trends and idiosyncracies of the time. We recently found this 1971 edition of the The Omelette Book by Narcissa Chamberlain at a used bookstore and happily bought it as a fun gift for a friend who is just crazy about omelettes.
Some of the recipes look delicious, like the Squash Blossom or Spanish omelettes, and the Mussel Omelette with Tomato Sauce. Others are hard to imagine in a contemporary cookbook. Sweet Mousseline, for instance. We found the recipe for this Iraq Walnut Omelette especially curious...
Iraq Walnut Omelette
Ingredients: Walnuts, currants, saffron, turmeric, chives, bread crumbs
All the mystery of the East is embodied in this omelette. In fact, it will be a real guessing game for your guests to divine its ingredients.
Add to 6 beaten eggs 3/4 cup of walnuts, finely chopped, 1/3 cup of dried currants, 1/4 teaspoon of saffron, 1/4 teaspoon of turmeric powder, 2 tablespoons of chopped chives, 4 tablespoons of bread crumbs, salt, and pepper. Cook the omelette in 1 tablespoon of melted butter and when done on one side, add more butter to the pan if necessary and turn to cook lightly on the other side.