vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Omelet
From The Times cook book, no. 2, 1905
Serves 5
This will make two large omelets, each sufficient for five persons.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 9. The excerpt below is the record exactly as published.
SPANISH OMELET. Emilia Lund- berg, 2400 South Flower street, Los Angeles.— One cup boiling milk, butter the size of an eggs, yolks and whites separate, pepper and eggs, yolks and whites separate, epper and salt
Cook this with the app: pantry check, scaling, and the assistant.