Peach Omelet
From The Central cook book, 1924
Recipe by Mrs. M. D. StroTueEr.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 6. The excerpt below is the record exactly as published.
Peach Omelet Beat five egg yolks until light, add one-third cup of sirup from canned sliced peaches and fold in five stiffly beaten egg whites, melt one tablespoon of fat
Cook this with the app: pantry check, scaling, and the assistant.