Corn Omelet

Ingredients

• 5 eggs
• 1 gill of milk or cream
• 1 pint of grated corn
• season with salt

Method

1. 1

   Beat the yolks of the eggs until thick, add the milk or cream, stir into the grated corn, season with salt, beat the whites well, and stir in lightly.

2. 2

   Fry in butter until light brown.

As published

This recipe was extracted from Delicate dishes (1896), page 22. The excerpt below is the record exactly as published.

CORN .OMELET. Beat the yolks of 5 eggs until thick and add i gill of milk or cream, stir into i pint of grated corn, season' with salt, beat the whites well, and stir in lightly. Put yiLEUTINrC VALENTINE & GOMPflNY, YMr R ISHLO Coacb and Car Varnisbes and Colors. 9 64 LUNCHEON. 3 tablespoonfuls of butter in a fry pan and when hot, add the mixture; fry light brown and turn over. Mrs. D.' H. Champlin. EGG NESTS. Beat the whites of as many eggs as you wish to serve and put the beaten white of each egg on a slice of toast, leaving a hole in the center. Into this, put butter, salt and pepper, with the yolk of an egg on top. Set in the oven until brown. Garnish with parsley. Mrs. R. p. Lamont. EGG VERMICELLI. Boil 3 eggs 2o minutes, separate the yolks and chop the whites fine. Toast 4 slices of bread, cut ^ into squares and J^ into triangles. Make a sauce of i cup of cream or milk, i teaspoonful of butter, i (heaping) of flour, ^ of salt, i saltspoonful of pepper. Stir the whites into the sauce and while hot, pour it over the toast. Rub the yolks through a fine strainer over the whole, garnish with toast triangles and put a bit of parsley in the center. Miss Edith A. Stevens. CAULIFLOWER. A new way of cooking cauliflower. Divide the A. N.Warner& Co.! Underwear. LUNCHEON. 65 vegetable into little boquets and cook in salted water. Strain and cool. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.