pescatariannut-freesoy-free
Oyster Omelette
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 30. The excerpt below is the record exactly as published.
Oyster Omelette. Take 15 oysters and chop them, mix as much flour as can be taken up with a teaspoon, % gill of cream, add 2 ounces of melted butter and 6 well-beaten eggs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.