Cheese Omelet
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.
Cheese Omelet Beat two eggs slightly; add one-eighth tea- spoon salt and a few grains of cayenne. Melt three-fourths tablespoon butter, pour in mixture, and cook until firm, without stirring. Loosen from pan, roll, and sprinkle with one tablespoon grated cheese
Cook this with the app: pantry check, scaling, and the assistant.