Omelette III
From Cooks in clover, 1889
Presented as published in 1889. 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 Cooks in clover (1889), page 24. The excerpt below is the record exactly as published.
Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk, six teaspoons of corn starch, one teaspoon of baking powder and one tea- spoon of salt. Melt a heaping tablespoon of butter in a frying pan, and, when the mixture has set, add the whites beaten to a stiff froth ; cut in two in the center and turn one half over the other before send- ing to the table. Mrs. Peter Doremus. Omelette, I II. — Beat six eggs very thoroughly, the yelks to a cream, and the whites to a stiff froth ; add to the beaten yelks one tablespoon of flour or corn starch mixed smooth in one ciip of sweet milk, salt and pepper, and a piece of butter as large as an English walnut
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