Baked Omelet
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.
BAKED OMELET. BY MRS. GEO. H. BBICKNEB. (Wife of Representative from Wisconsin.) rOUR eggs beaten separately, one cup of sweet milk, one tablespoon of flour, a little salt; stir the whites in last of all ; turn it into a well-buttered shallow pan and set in the oven about fifteen minutes. Serve immediately. 86 STATESMEN'S DISHES; PUFF OMELET. BY UBS. W. E. 8IM0NDS. (Wife of Representative from Connecticut.) >EAT one cupful of sweet milk, to which add a tablespoonful of corn starch, wet with a little cold milk ; stir well together. When cool add four eggs
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