vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet
From How we cook in Tennessee .., 1906
Serves 2
Serve immediately; grated ham may be added for variation.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 35. The excerpt below is the record exactly as published.
Omelets. — Put a lump of butter half the size of an egg in hot frying pan ; just as it begins to simmer pour in the omelet made as follows : Beat the whites to a stiff froth, with pinch of -salt added. Beat yolks very little in another bowl; add the whites, and lightly beat together, adding nearly a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.