vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Omelet
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 177. The excerpt below is the record exactly as published.
Cream, Omelet — Beat together yolks of three eggs, one and a half tablespoons corn starch and teaspoon salt. To this add half cup milk and well-frothed whites. Have the omelet pan with a close fitting cover, hot, put in tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.