Green Corn Omelet

Ingredients

• 6 ears of corn
• 4 well-beaten eggs
• 1 tablespoon of Purity Flour
• 1 cup of milk
• salt
• pepper

Method

1. 1

   Grate corn, mix with eggs, flour, milk, salt, and pepper.

2. 2

   Bake slowly for 30 minutes.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 69. The excerpt below is the record exactly as published.

1 cup of milk, 3 well-beaten eggs. salt, pepper and a teaspoon of butter. Pour into a hot, well-greased omelet pan. Cook until set and a light brown on tlie bottom. Garnish with parsley. SCRAMBLED EGGS WITH ASPARAGUS Boil the asparagus in salted water for 10 minutes, using the tender tops — canned may be used. Have a platter heated hot and put slices of buttered toast down the centre; on this put the boiled asparagus in a neat row. Scramble 6 or 8 eggs and make a border of them around the asparagus. NUN'S TOAST Put butter the size of an egg into a saucepan, and when it begins to bubble add 1 finely chopped onion and let it cook a little without browning, then stir in ] teaspoon of Purity Flour add a cup of milk and .stiL until smooth. To this add 4 sliced hard-boiled eggs and let them get hot. Pour this over buttered toast. GREEN CORN OMELET Grate 6 ears of corn, add 4 well-beaten eggs, 1 tablespoon of Purity Flour, ] cup of milk, with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.