Oyster Omelet
From The Common sense recipe book, 1898
Serve hot.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 55. The excerpt below is the record exactly as published.
OYSTER OMELET. Stew one dozen oysters in their own liquor, if possible; if not, use a very little water; roll two or three lumps of butter, size of butternuts, in flour, put in and let come to a boil, season well with pepper and salt. Take out the oysters and chop them, and, if necessary to thicken, add a little flour to the sauce. Put back the oysters, and set on the back part of the stove. Beat four eggs very light, and add two tablespoonfuls of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.