Oyster Omelet

Ingredients

• whites of 4 eggs
• 1 dozen oysters

Method

1. 1

   Beat the eggs very light.

2. 2

   Cut out the hard parts of the oysters, wipe them dry, and cut them into small pieces.

3. 3

   Throw them into the egg and season.

4. 4

   Cook as any other omelet.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 27. The excerpt below is the record exactly as published.

Oyster Omelet. — Beat ^ eggs very light. Cut out the hard parts of I dozen oysters. Wipe them dry and cut them into small pieces, then throw them into the egg season. Cook as any other omelet. MONDAY. NOV. Breakfast— Oatmeal with Cream. and Butter. Buckwheat Cakes. Coffee. Dinner— Corned Beef. Cabbage. Butter. Bread and Fruit Puddini Supper — Sliced Corned Beef. Rye j Tea. Rye Biscuit.^8 cups flour, i^ sweet milk. ^ tablespoonfuls sugar, biscuit and let rise. Before baking, 13 Sausage. Bread Maple Syrup. Potatoes. Beets. Bread and Biscuit. Canned Fruit. Cake. cups rye, 1 cup yeast, i quart salt. When light, make into rub melted butter over the top TUESDAY, NOV. 14 Breakfast — Indian Mush with Cream. Beet Hash. Hot Buttered Toast. Coffee. Dinner— Ragout of Veal. Curried Rice. Potatoes. Bread and Butter. Prune Pudding. Supper — Cold Sliced Veal. Steamed Bread. Stewed Fruit. Cake. Cocoa, Prune Pudding. — i pound stewed prunes, whites of 4 eggs

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