Plain Omelet

Ingredients

• Four eggs
• one teaspoonful of salt
• two table-spoonfuls of milk
• one table-spoonful of butter

Method

1. 1

   Beat eggs with salt and milk.

2. 2

   Heat pan, add butter, pour in eggs, shake until thickened, then let brown.

3. 3

   Fold and serve immediately.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 184. The excerpt below is the record exactly as published.

Plain Omelet. Four eggs, one teaspoonful of salt, two table- spoonfuls of milk, one table- spoonful of butter. Beat the eggs with a Dover, or any other good egg beater, and add the salt and milk. Have the pan very hot. Put in the spoonful of but- ter and pour in the beaten egg. Shake vigorously on the BREAKFAST A1STD TEA. 371 hottest part of the stove until the egg begins to thicken ; then let it stand a few seconds to brown. Run the knife be- tween the sides of the omelet and the pan, fold, and turn on a ^<?/dish. Serve without delay. Quaker Omelet. A Quaker omelet is a handsome and sure dish when care is taken in the preparation. Three eggs, half a cupful of milk, one and a half table- spoonfuls of corn-starch, one tea- spoonful of salt, one table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.