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New England manuscript cookbook, 1880-1910
Page 56a
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Ham omelet. Beat the yolks of 6 eggs till light. Fold in stiffly beaten whites, add 1 cup of milk in which 1 level teaspoon of corn starch has been dissolved then add 1 cup finely chopped ham, season with salt & pepper to taste. Pour into buttered baking dish Bake 15 minutes in hot oven Serve immediately
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Ham omelet. Beat the yolks of 6 eggs till light. Fold in stiffly beaten whites, add 1 cup of milk in which 1 level teaspoon of corn starch has been dissolved then add 1 cup finely chopped ham, season with salt & pepper to taste. Pour into buttered baking dish Bake 15 minutes in hot oven Serve immediately
Szathmary Culinary Manuscripts and Cookbooks
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