Omelet
From Principles of cooking, 1914
Cook at a low temperature (170° F) to prevent toughening of the albumin.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 38. The excerpt below is the record exactly as published.
Omelet.— Three eggs, three tablespoons of water, one fourth teaspoon of salt. Separate yolks from whites. ae EE CEREALS AND LEAVENING AGENTS , 99 Beat yolks until thick. Beat whites until stiff and dry. Add water and salt to yolks, and fold in the whites. Put one tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.