vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maizena Omelet
From The encyclopaedia of practical cookery, 1892
Serves 4
A unique omelet with a smooth texture.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 450. The excerpt below is the record exactly as published.
Maizena Omelet. — Mix 2 table-spoonfuls of Maizena in 1 pint of milk or water, and stir in gradually the yolks of eight eggs, and a little salt and pepper. Work well, pour it into a frying-pan with a little butter
Cook this with the app: pantry check, scaling, and the assistant.