pescatariannut-freeegg-freesoy-freefish-free
Oyster Omelet
From The Pattern cook-book, 1890
Serves 3
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 Pattern cook-book (1890) by Butterick Publishing Company, page 144. The excerpt below is the record exactly as published.
OYSTER OMELET. Heat eighteen oysters in their own liquor, skim them carefully, and stir in with them a table-spoonful of butter rubbed to a cream with a table-spoonful of flour. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.