vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Omelet
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 new home cook book (1896), page 67. The excerpt below is the record exactly as published.
BAKED OMELET. Mrs. Edward Ely. Six eggs, two tablespoons of flour, a little salt, one cup of milk. Take a little of the milk, and stir the flour into 11 162 THE HOME COOK BOOK. it; add the rest of the milk, and the yolks of the eggs; then beat the whites of the eggs to a stiff froth, and pour into the flour, milk and yolks ; put a piece of butter the size of a small egg
Cook this with the app: pantry check, scaling, and the assistant.