vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Light Omelet
From The Toronto Cook Book, 1915
Serves 1
Can add cheese, ham, chicken, or jelly before folding.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 26. The excerpt below is the record exactly as published.
Light Omelet Take as many eggs as you wish to use, beat whites and yolks separately, beat whites very stiff; beat yolks and add milk to yolks, a scant tablespoon for each egg used. Beat the milk and yolks a little, then pour whites over yolks and just fold or mix all carefully together. Don't beat. Heat your frying-pan, put in a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.