Omelet

Ingredients

• the whites of six eggs
• a teaspoonful of salt
• a quarter of a cupful of milk
• a table-spoonful of butter

Method

1. 1

   Beat the whites of the eggs to a stiff froth.

2. 2

   Add the salt and the yolks of the eggs, and beat for half a minute longer.

3. 3

   Put the butter in a hot frying-pan.

4. 4

   Pour in the egg mixture and bake in a moderate oven for six minutes.

5. 5

   Fold and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 220. The excerpt below is the record exactly as published.

omelet and turn it out on a warm dish. Serve with- out a moment's delay. Beat the whites of six eggs to a stiff froth. Beat the yolks well, and add a teaspoonful of salt and a quarter of a cupful of milk. Stir well, and then add the beaten whites. Put a table-spoonful of butter

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