vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Omelet
From Kentucky receipt book, 1903
Serves 2
Canned asparagus may be used instead of fresh.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 83. The excerpt below is the record exactly as published.
Asparagus Omelet. Boil 1 bunch of asparagus until tender. Cut off the tip end, put in pudding dish with 1 teaspoon butter, pepper and salt. Beat 4 eggs separately, combine with 2 tablespoons of cream, 1 heaping dessertspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.