Egg Omelet
From Raleigh recipe book, 1925
This quantity serves six people.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 32. The excerpt below is the record exactly as published.
EGG OMELET Take four eggs beat very light, separately. Add a little salt and two tablespoons sweet milk. Have ready a frying pan with a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.