Baked Omelet
From The Henderson cook book, 1914
Serves 1
Recipe by Mrs. J. T. Patterson.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 34. The excerpt below is the record exactly as published.
BAKED OMELET. One tablespoon melted butter, 6 eggs, beaten separately, 1 cup milk, 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.