Beef Omelet
From Twentieth century home cook book, 1905
Serves 5
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 58. The excerpt below is the record exactly as published.
BEEF OMELET. Three pounds of beefsteak, one light pound of suet chopped fine, salt, pepper, and a little sage, three eggs, seven crackers rolled fine
Cook this with the app: pantry check, scaling, and the assistant.