Omelet
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 132. The excerpt below is the record exactly as published.
OMELET. Stir into the yolks of six eggs, and the whites of three, beaten very light, one tablespoonful of flour mixed into a teacupful milk, with salt and pepper to taste; melt a tablespoonful of butter in a pan, pour in the mixture and set the pan into a hot oven; when it thickens, pour over it the remaining whites of eggs well beaten, return it to the oven and let it bake a delicate brown. Slip off on a large plate and eat as soon as done. NICE OMELET. Four eggs, six soda crackers, teaspoonful of salt. Roll the crackers very fine, add enough milk to moisten nicely, add the well beaten yolks, and the whites of eggs, beaten to a stiff froth, just before cooking; fry on a buttered griddle, spread on in thin cakes; when the under side is brown, then roll up. OMELET. Six eggs, whites and yolks beaten separately, one tablespoonful of sweet milk
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