Plain Omelet
From The National home cook book, 1900
Presented as published in 1900. 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 National home cook book (1900), page 57. The excerpt below is the record exactly as published.
PLAIN OMELET—Four eggs, beat yolks and ‘whites ‘sepa- rately, beat white till very stiff, add little salt to yolk, fold white on top of yolk. Grease skillet with butter
Cook this with the app: pantry check, scaling, and the assistant.