Salt Fish Omelet
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 30. The excerpt below is the record exactly as published.
SALT FISH OMELET. Soak two and one-half cups of crack¬ er crumbs and one cup of shreded coil fish in one quart of milk, then add three well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.