Foamy Omelet
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 32. The excerpt below is the record exactly as published.
Foamy Omelet. — Separate the eggs. Beat the yolks and add salt and one table- THE MODEL COOK BOOK 27 spoonful milk for each 3^olk. Beat the whites until stiff and fold lightly into the liquid. Melt some butter in a frying-pan, when hot pour in the mixture and brown. Then place the omelet in the oven to dry the top. Fold and serve immediately. Foamy Omelet with Jelly. — Separate the eggs ; beat the yolks and add one table- spoonful mi
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