Cheese Omelet
From Left-overs made palatable, 1902
Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 51. The excerpt below is the record exactly as published.
Cheese Omelet Graham Bread Cheese Rice with a Cheese Crust Toast Cheese Toast Mock Crab Sandwiches Baked Eggs with Cheese _, _ lt . . ~ , Cheese Rings Cheese BalIs Wlth Dressed Cheese a la Italien Lettuce Savory Omelet Toasted Cheese with Hot Cheese Crackers Eggs NEVER throw away scraps of cheese, no matter how hard or dry they are. Grate them and put it away in a bottle for seasoning or dishes au gratin. A few spoonfuls of cheese is a tasty addition to an endless variety of recipes. CHEESE STRAWS After, making a pie, gather all the scraps of crust together and roll again. Cut it into straws a fourth of an inch wide. Lay upon a baking sheet, leaving a space between each straw wide enough to run a lead pencil. Grate cheese fine, season with salt and paprika and scatter quite thickly over the straws. Put into the oven where the greatest heat will be at the top and bake until the crust is a fine, delicate brown. Allow the straws to cool, cut between each one and pile them on a plate, log cabin style. Serve with a salad. Left-Overs CHEESE OMELET Make an omelet after any ordinary recipe. Scatter it thickly when first put in the pan and after being folded with finely grated cheese
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