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Chicago cookbook, 1930s?
Page 75
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Omelet 4 slices Bacon 1/4 cup fat from " 1 1/2 to 2 cups asparagus- ( 1 pkg frozen) 1/4 tea eraugano 1/4 " Dry parsley 1/4 " " Basil 3/4 " Salt 1/2 " M.S.G. 1/4 " Garlic Salt 6 whole eggs 1/4 cup milk 1/4 " grated Italian cheese 2 " pulled white Bread crumbs Saute Bacon cut up in pieces Beat eggs then add milk, Grated cheese & seasonings. Blend with egg & milk, add Bacon pieces. Cook asparagus in advance Cut in 1/2 inch pieces. Pour this in pie plate, floured & greased. Put pulled Bread crumbs on top of Omelet Put in oven 375 degrees for 25 minutes or until omelet is set.
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Omelet 4 slices Bacon 1/4 cup fat from " 1 1/2 to 2 cups asparagus- ( 1 pkg frozen) 1/4 tea eraugano 1/4 " Dry parsley 1/4 " " Basil 3/4 " Salt 1/2 " M.S.G. 1/4 " Garlic Salt 6 whole eggs 1/4 cup milk 1/4 " grated Italian cheese 2 " pulled white Bread crumbs Saute Bacon cut up in pieces Beat eggs then add milk, Grated cheese & seasonings. Blend with egg & milk, add Bacon pieces. Cook asparagus in advance Cut in 1/2 inch pieces. Pour this in pie plate, floured & greased. Put pulled Bread crumbs on top of Omelet Put in oven 375 degrees for 25 minutes or until omelet is set.
Szathmary Culinary Manuscripts and Cookbooks
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