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Oyster Omelet
From The new practical housekeeping, 1890
Serves 3
Garnish with parsley and lemon.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 177. The excerpt below is the record exactly as published.
Oyster Omelet — Cook fifteen oysters rare done in little sauce- pan separately, with a tablespoon milk, scrap of butter and thicken- ing to make white sauce of the liquor ; break the four eggs in a bowl, put in a tablespoon milk and beat with the wire egg whisk ; add a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.