Omelet, No. 3
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 11. The excerpt below is the record exactly as published.
Omelet, No. 3 Take four eggs, separate them ; beat the whites very stiff. To the beaten yolks add one-half cup of milk and a little salt. Heat the spider very hot, grease with a little butter
Cook this with the app: pantry check, scaling, and the assistant.