Cheese Omelet
From The Landmarks club cook book, 1903
Serves 1
Can also be baked in a hot oven.
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 74. The excerpt below is the record exactly as published.
CHEESE OMELET. Four eggs, six soda crackers, half a cup of grated cheese. Break the crackers into small pieces, pour enough boiling wa- ter or milk over them to soften them ; beat the eggs well, sepa- rating whites from yolks if vou like the omelet very light; put in the crackers ; lastly add the cheese. Have the butter or other fat very hot
Cook this with the app: pantry check, scaling, and the assistant.