Omelette with Peas and Tomatoes
From Two hundred tested recipes, 1920
A can of mushrooms may be used with above if desired.
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 21. The excerpt below is the record exactly as published.
OMELETTE WITH PEAS AND TOMATOES To the beaten yolks of 8 eggs add 8 tablespoonsful sweet milk. Season with salt; add well beaten whites and cook in omelette pan. Have ready the following: I can green peas cooked thoroughly done, I can of tomatoes
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