Veal Omelet
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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 New century cook book (1899), page 63. The excerpt below is the record exactly as published.
Veal Omelet. Three pounds finely chopped veal, six rolled crackers, three eggs well beaten, two large spoonfuls of cream, one of salt, and one teaspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.