Cheese Omelet No. 2
From The national course in home economics, 1917
Serves 1
Mary Renno
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 125. The excerpt below is the record exactly as published.
CHEESE OMELET— No. 2. Three eggs, four tablespoonfuls of grated Parmesan cheese, one ounce of butter. Beat the eggs well and stir the cheese into them; season with salt, pepper, and mustard
Cook this with the app: pantry check, scaling, and the assistant.