Corn Omelette
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 25. The excerpt below is the record exactly as published.
CORN OMELETTE.— 4 eggs, ^ cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, J/^ cup milk, and 1 pt. of cold boiled corn
Cook this with the app: pantry check, scaling, and the assistant.