Corn Omelet
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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 Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.
salt to taste. Beat eggs separately, adding whites last. Fry in hot lard or butter. Corn Omelet Beat 4 eggs separately. To the yolks add 7 ears of grated corn. Salt and pepper to taste. Then lastly add the beaten whites. Have the pan hot with lump of melted butter
Cook this with the app: pantry check, scaling, and the assistant.