Omelette

Ingredients

• 6 eggs
• 1/2 tablespoon of butter
• 1/2 tablespoon of flour
• 1 cup of milk
• salt
• A little chopped parsley or finely chopped ham makes a variety

Method

1. 1

   Beat the whites and yolks of the eggs separately.

2. 2

   To the yolks, add flour, salt, and milk.

3. 3

   Stir in the whites and turn into a hot buttered pan.

4. 4

   When it sets, put it on the top slide of the oven for a few minutes, then fold and serve.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 44. The excerpt below is the record exactly as published.

OMELETTE— Mrs. Wim. B. Bradford. Beat the whites and yolks of G eggs separately. To the yolks add 'S teaspoons of corn starch or flour, salt, and 1 cup of milk. Stir in the ■whites and turn into a hot huttered pan. When it sets put it on the top •slide of the oven for a few minutes, then foldi and serve. A little chopped parsley or finely chopped ham makes a variety, or a few cooked green peas, or a few fresh oysters seasoned and cooked in their own juice until the gills curl, and spread over the omelette just ibefore serving. Nice for an entree. OMELETTE. — 'Mrs. Carter P. Pomeroy. Sure to be good and light. 6 eggs, yolks and wTiites beaten separ- ately; Vz tablespoon of butter; % tablespoon of flour;

Cook this with the app: pantry check, scaling, and the assistant.