Ryzon Plain Omelet
From Ryzon baking book, 1916
Presented as published in 1916. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.
RYZON PLAIN OMELET 2 tablespoonfuls (l ounce) butter. 3 eggs. yi level teaspoonful salt. yi level teaspoonful pepper. I tablespoonful warm water. yi level teaspoonful Ryzon
Cook this with the app: pantry check, scaling, and the assistant.