Plain Omelet
From Purity flour cookbook, 1917
A little chopped parsley may be added.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 67. The excerpt below is the record exactly as published.
PLAIN OMELET Beat the whites of 5 eggs to a stiff froth. Beat the yolks light and .-^,^, f ,^P;°£^^J,^^lf, ^ften whites to make them froth^fadd i teaspoon of salt and a little m;\^f.^^\^l^;^^^^^^ whites. Put a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.