Omelet
From The chafing-dish supper, 1894
Can be cooked in a blazer with care to prevent scorching.
Presented as published in 1894. 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 chafing-dish supper (1894) by Christine Terhune Herrick, page 5. The excerpt below is the record exactly as published.
OMELET. Beat together in a bowl the whites and yolks of five eggs, add to them a gill of milk, a half teaspoonful of salt, and a little white pepper. Use both pans of Q0egmning t»tf0 t (Je €53 23 the chafing-dish, putting boiling water in the lower one. Melt in the upper two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.