Rum Omelette
From The Cook County cook book, 1912
Serves 2
Add salt just before folding.
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 30. The excerpt below is the record exactly as published.
RUM OMELETTE.— Put a little fresh lard in an omelette pan and heat. Be careful that it does not 'burn or the color of the omelette will be spoiled. Whisk 3 eggs thoroughly until they are very light. Beat in 1 teaspoon of milk
Cook this with the app: pantry check, scaling, and the assistant.