A Fine Omelet

Name: A Fine Omelet
Yield: 2 servings
Ingredients: One teacupful of bread crumbs; all the milk it will absorb; the yolks of four well beaten eggs; a tablespoonful of butter

From Temperance cook book, 1887

Serves 2

Keeps tender until cold.

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 132. The excerpt below is the record exactly as published.

A FINE OMELET. One teacupful of bread crumbs, soak it in all the milk it will absorb, no more, mix into a smooth paste, then add the yolks of four well beaten eggs with a little salt, add the whites last, beat- en to a stiff froth, set the pan on the fire, put in a tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.