Cheese Omelet
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 84. The excerpt below is the record exactly as published.
CHEESE OMELET Mrs. H. C. McDowell Stir 1 teacup of bread-crumbs into 1 pint of scalded milk. Add butter the size of an egg, a little salt, and ^ cup grated cheese. Then add 3 eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.