vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet of Eggs
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 27. The excerpt below is the record exactly as published.
Omelbt of Egos. Twelve eggs, twelve table-spoonfuls of fresh milk, one lump of butter the size of an egg, pepper and salt to the taste. A teaspoonful of salt and a quarter as much pep- per
Cook this with the app: pantry check, scaling, and the assistant.