Plain Omelet (No. 1)
From Physical culture cook book, 1901
Use strictly fresh eggs for best results.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.
Plain Omelet (No. i).— Beat the whites of four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.