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New England manuscript cookbook, 1880-1910
Page 57
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French omelet. Heat 1/2 cup milk add piece butter 1/2 size walnut. Beat yolks 3 eggs, add 1 tablespoon flour, and put with milk & butter. Beat whites of eggs to a stiff froth. Do not put with the rest until the spider is hot, and butter in spider boils Cook till its not running on top. Do not turn but fold and put on hot platter. Serve hot.
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French omelet. Heat 1/2 cup milk add piece butter 1/2 size walnut. Beat yolks 3 eggs, add 1 tablespoon flour, and put with milk & butter. Beat whites of eggs to a stiff froth. Do not put with the rest until the spider is hot, and butter in spider boils Cook till its not running on top. Do not turn but fold and put on hot platter. Serve hot.
Szathmary Culinary Manuscripts and Cookbooks
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