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Rich Omelette
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 29. The excerpt below is the record exactly as published.
RICH OMELETTE.— 25^ tablespoons of flour, H teaspoons of salt, 1 cup of milk, 3 tablespoons of butter, as many eggs as desired. Mix salt and flour and add the milk gradually. Beat eggs and flour until thick and lemon colored, then add to the first mixture. Heat iron frying pan, and put in 2/3 of the butter; when butter is melted, pour in mixture as it cooks, lift with a grid- dle cake turner so that the uncooked part may run underneath; add remaining butter as needed andi continue lifting the uncooked part until it is firm throughout. Place on hotter part of range to brown; roll and turn on hot plate. — Mrs. Alex. Drexel, Park Ridge, 111. ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt
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