pescatariangluten-freenut-freesoy-free
Omelet With Oysters
From Cooking for profit, 1886
Serves 2
Properly made omelets are not exactly rolled up but shaped in the pan.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 32. The excerpt below is the record exactly as published.
Omelet With Oysters, Frist-class price 50 cents, made with ^ dozen large oysters. 3 eggs. Milk, butter, seasonings. Cook the oysters rare done in a little saucepan separately, with a spoonful of milk, scrap of butter and thickening to make white sauce of the liquor. Break the eggs in a bowl, put in » spoonful of milk and beat with the wire Q^^ whisk. Add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.