Olive Omelet

Name: Olive Omelet
Yield: 1 servings
Ingredients: Stone and halve a tablespoon Italian olives; the yolks of seven and the whites of five eggs; the juice of an orange

From The new practical housekeeping, 1890

Serves 1

Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 177. The excerpt below is the record exactly as published.

Olive Omslet — Stone and halve a tablespoon Italian olives; add them to the yolks of seven and the whites of five eggs, beaten up with the juice of an orange

Cook this with the app: pantry check, scaling, and the assistant.