Savory Omelet

Name: Savory Omelet
Yield: 2 servings
Ingredients: Cut tender corn from two or three small ears; Take the seeds from a green sweet pepper; half a cup boiled ham; Beat four eggs well; a pint of sweet milk; A tablespoon of corn starch

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 114. The excerpt below is the record exactly as published.

SAVORY OMELET. Cut tender corn from two or three small ears. Take the seeds from a green sweet pepper. Mince finely half a cup boiled ham or the same of dried beef, which previously has been fried to a crisp ; add a pinch of mixed herbs ; salt to taste. Beat four eggs well and add a pint of sweet milk. Mix all together and fry in oil or butter or bake ten minutes in the oven. A table- spoon of corn starch

Cook this with the app: pantry check, scaling, and the assistant.