Omelet, Cabbage
From Harper's cook book encyclopædia, 1902
Serves 2
Stir in egg whites before cooking.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 120. The excerpt below is the record exactly as published.
Omelet, Cabbage. — Beat four eggs till they are very light, the whites and the yolks separately ; to the yolks add a cup of sweet milk, and pepper and salt to taste ; then stir in a cup of cold, boiled cabbage
Cook this with the app: pantry check, scaling, and the assistant.