Boston Cranberry Recipes, 1910s

Cranberry Omelet

4 eggs
4 tablespoons water or milk
1 teaspoon salt
2 tablespoons butter
3/4 cup ten-minute cranberry sauce

Beat eggs, water (or milk) and salt just enough to mix thoroughly. Melt butter in frying pan, tip so as to grease sides and bottom. Pour mixture into pan. Cook over a low heat until a film of egg has cooked on the bottom of the pan. Lift the edges so that some of the uncooked parts run under the cooked part. Cook a little longer, repeat until all is cooked. Loosen with a knife. Add half of cranberry sauce before folding. Garnish each platter with remaining half.

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