Rice Omelet with Cheese Sauce
From Carolina cookery from Quaker kitchens, 1924
Make the cheese sauce before you make the omelet.
Presented as published in 1924. 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 4. The excerpt below is the record exactly as published.
RICE OMELET WITH CHEESE SAUCE (for 3 people) 2 eggs 1 cup hot boiled rice 1 tbs. water (drained) Salt and pepper Beat whites very stiff. Beat yellows and add hot rice and seasonings. Then fold in beaten whites. Pour in buttered skillet and when done fold. Cheese Sauce Make a white sauce of: 2 ths. flour 2 ths. of butter 1 cup milk Salt and pepper Then add % cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.