Lobster Omelet
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 54. The excerpt below is the record exactly as published.
Beat the yolks of two eggs till light colored and thick, add two tablespoonfuls of milk, one saltspoonful of salt, and one- quarter of a tablespoonful of pepper, one tablespoonful of chop- ped parsley and two tablespoonfuls of chopped lobster. Beat the whites of two eggs till stiff and dry.
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