vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Omelette
From The Cook County cook book, 1912
Serves 2
Sift white sugar over and serve immediately.
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.
MACAROON OMELETTE.— Roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the yolks of 6 eggs, then add the sugar and macaroons. Beat the whites to a stiff froth, and stir a little at a time. Melt 4 oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.