Omelet

Ingredients

• six eggs
• one teacup of warm milk
• one tablespoonful of butter melted in it
• one tablespoonful of flour
• one teaspoonful of salt

Method

1. 1

   Beat whites to a stiff froth, mix yolks, milk, butter, flour, and salt.

2. 2

   Add whites last, cook for about ten minutes, then fold like a turnover.

Nutrition per serving

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 13. The excerpt below is the record exactly as published.

OMELETS. Baked Omelet. One pint of milk, four eggs beaten sep- arately. Scald tiif milk. ;iih1 thicken with a tables] aful oi flour Let It cool :i little; add the yolks, whites, and salt. Pour Into a buttered dish, and hake until it rises all over like a custard. •; 8. Omelet. six eggs, whites beaten to a stiff troth, >oiks well beaten, one teacup of warm milk with tahlespoonful of butter melted iu it. one tahlespoonful of flour wet to a paste with milk; add to the cup of milk one teaspoonful of salt

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