Oyster Omelette
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 55. The excerpt below is the record exactly as published.
Oyster Omelette. dhop very fine eighteen or twenty large oysters, beat six eggs separately very light, add together the whites and yolks and beat again ; mix in a little cold milk a teaspoonful of corn-starch and stir it in the eggs; add the chopped oyster, pepper and salt to your taste, and butter the sice of a large nutmeg melted and stirred in } melt in a frying-pan a piece of butter the siie of a walnut ; when boiling hot, pour in the omelette, brown slowly^ fold over and serve on a hot dish. Tomato Omelette. Peel and chop very fine four or five fine ripe tomatoes, season "them with pepper and salt, dust on them two teaspoonsful of flour, mix it well in them, so there are no lumps ; melt a piece of butter the size of a walnut
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