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Julian Booker Thompson recipe and travel book, 1898
Page 101
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Baked Omelet. Helen Godfrey. 6 eggs 1 tablespoon butter 1 " flour 1 cup cold milk 1/2 teaspoon salt. Melt the butter in a granite saucepan and mix flour till smooth, then stir in the milk, add the Salt. Separate Eggs beating them very stiff. Fold first the yolks and then the whites into the sauce, very carefully and pour into a buttered dish and bake 1/4 hour. Should be dry.
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Baked Omelet. Helen Godfrey. 6 eggs 1 tablespoon butter 1 " flour 1 cup cold milk 1/2 teaspoon salt. Melt the butter in a granite saucepan and mix flour till smooth, then stir in the milk, add the Salt. Separate Eggs beating them very stiff. Fold first the yolks and then the whites into the sauce, very carefully and pour into a buttered dish and bake 1/4 hour. Should be dry.
Szathmary Culinary Manuscripts and Cookbooks
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