Sweet Omelets
From The home cook book, 1905
Serves 3
An omelet becomes heavy if it stands.
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 home cook book (1905) by Christine Frederick, page 116. The excerpt below is the record exactly as published.
SWEET OMELETS Beat six eggs according to the foregoing directions "To Make Omelets." Have an omelet or frying pan hot, and melt 210 THE HOME COOK BOOK in it a tablespoon of butter. Pour in your mixture. Do not stir or shake the pan till the omelet sets. To keep it from scorching take a long-bladed knife and slip under the omelet and loosen it from the pan. Allow five minutes for its cooking. Take it from the fire, spread over it preserved plums, peaches, cherries, or tart apples, or whatever fruit you choose, fold it over once in the form of a turnover, slip it on a hot platter, sift over it a little fine sugar
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Cook this with the app: pantry check, scaling, and the assistant.