vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Omelet
From The new home cook book, 1896
Serves 1
This will make two omelets.
Presented as published in 1896. 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 home cook book (1896), page 67. The excerpt below is the record exactly as published.
OMELET. M. A. T. Seven eggs beaten separately ; add the yolks, one-half teacup sweet milk or cream, a tablespoon of flour, salt and pepper ; after beating them very light, mix well ; lastly, add the whites cut to a stiff froth ; mix very lightly and only a little. Fry with butter
Cook this with the app: pantry check, scaling, and the assistant.