Chile Omelet
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.
CHILE OMELET— Beat the yolks of 4 eggs till very light, add V2 can. of chopped DEL MONTE Canned Green Chile and Vz cup of hot water. Fold in 4 stiffly beaten egg whites, pour into frying pan in which 1 tablespoon of fat
Cook this with the app: pantry check, scaling, and the assistant.