Puffy Omelet
From Principles of cookery, 1910
Chopped parsley or other vegetables, meat, or cheese may be added before serving.
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 85. The excerpt below is the record exactly as published.
Puffy Omelet. Separate white and yolk of one egg. Beat white stiff, add yolk and blend together. Add salt, pepper and one tablespoon of water or milk
Cook this with the app: pantry check, scaling, and the assistant.