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Baked Omelet
From Royal Victoria cook book, 1900
Serves 4
A fluffy and light omelet.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 19. The excerpt below is the record exactly as published.
BAKED OMELET.—Four or 6 eggs, beat whites separately, small teacup of milk, piece of butter size of a walnut, 1 tablespoon of flour, a little salt
Cook this with the app: pantry check, scaling, and the assistant.