Left-Over Omelette
From The Cook County cook book, 1912
Serves 1
Left-over eggs prepared in any style may be worked in this omelette.
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 27. The excerpt below is the record exactly as published.
LEFT-OVER OMELETTE.— Any cold meat, fish, fowl, or vegetables may be used up in this manner. Free it from the skin, gristle and fat; mince it or pound it to a paste in a mortar. Use 1 taiblespoon of meat to every 4 eggs; toss it in a buttered frying pan over a good fire till it begins to brown. Either pour the beaten eggs upon it or beat it in with the eggs, or spread it upon them after they have begun to set in the pan. Serve hot, with or without a sauce, and garnish with sprigs of crisp herbs, pickles, or COOK COUNTY COOK BOOK 45 lemon slices. In beating the eggs, a little milk gravy, white wine or water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.