Corn Omelet

Ingredients

• Beat the yolks of five eggs
• add one-half of a cupful of cream
• one pint of new corn scraped from the ear
• add one scant teaspoonful of salt
• one-quarter of teaspoon of white pepper
• Melt one teaspoon of butter

Method

1. 1

   Beat the yolks of five eggs until light, add one-half of a cupful of cream and one pint of new corn scraped from the ear.

2. 2

   When mixed add one scant teaspoonful of salt, one-quarter of teaspoon of white pepper and the whites whipped to a stiff dry froth.

3. 3

   Melt one teaspoon of butter in a hot frying pan and when hissing hot pour in one-half of the mixture, shake and stir until set, then roll and turn out on a hot platter.

4. 4

   Cook the remainder in the same way and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 13. The excerpt below is the record exactly as published.

Corn Omelet Beat the yolks of five eggs until light, add one-half of a cupful of cream and one pint of new corn scraped from the ear. When mixed add one scant teaspoonful of salt, one-quarter of teaspoon of white pepper and the whites whipped to a stiff dry froth. Melt one tea- spoon of butte

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