Omelet
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
For a fluffier omelet, beat whites and yolks separately.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 41. The excerpt below is the record exactly as published.
Omelet. Three eggs beaten slightly together, two even tea- spoons of flour, two-thirds cup of cream, or milk and salt
Cook this with the app: pantry check, scaling, and the assistant.