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Omelette au Lard
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 27. The excerpt below is the record exactly as published.
OMELETTE AU LARD.— Cut up in the shape of dice a V2 cup of pork. Put a piece of butter the size of a walnut in a frying pan, and when it is hot, fry the pork in it. When quite crisp, add 6 well-beaten eggs and pepper
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