vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Omelet
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 53. The excerpt below is the record exactly as published.
Potato Omelet. First bake 1 large, mealy potato, renioxe the inside and rnb throngh a wire sie\e. ]\Iix in the beaten yolks of .'! eggs, a \r\\ dro]is of lemon juice. hea])ing salt- spoon of salt and a shake of pepper; last thing, stir in lightly the whi]:)ped whites of the eggs'. Heat 11/2 ozs. of Imtter
Cook this with the app: pantry check, scaling, and the assistant.