Rice Omelet
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 23. The excerpt below is the record exactly as published.
Rice Omelet One cup cold boiled rice, one cup warm milk, one tablespoon melted butter, one teaspoon salt, a little pepper ; mix all together thoroughly; take three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.