Corn Omelet
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 117. The excerpt below is the record exactly as published.
CORN OMELET A tasty omelet is made by using the two or three ears of green corn left from the dinner the day before. Cut the upper part of the kernels from the cob, set to warm, and when your omelet is done fold in the hot corn. In making, use the receipt for a plain omelet
Cook this with the app: pantry check, scaling, and the assistant.