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Baked Omelette

Name: Baked Omelette
Yield: 1 servings
Ingredients: Put 2 tablespoons bacon or ham drippings or butter; Beat 4 eggs without separating; Turn in 1/2 cup milk into the eggs; add salt and pepper to taste

From The Cook County cook book, 1912

Serves 1

Must be served the moment it is cooked.

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 23. The excerpt below is the record exactly as published.

BAKED OMELETTE.— Have the oven hot. Put 2 table- spoons bacon or ham drippings or butter into a medium sized cast-iron frying pan, and place where it will get hot without burn- ing. Beat 4 eggs without separating until very light; add salt and pepper to taste. Run the dripping around the pan to grease 40 EGGS the bottom and sides. Turn J/2 cup milk into the eggs,

Cook this with the app: pantry check, scaling, and the assistant.