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Alice Electa Pickard recipe book, 1868
Page 168
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Omelette, Mrs. Matson, No. 1. The yolks of 6 eggs, stirred with 2 large spoonfuls flour, & a little wine - then stir in the whites well beaten. Bake on a griddle, & fold with jelly between. Omelette No. 2. 6 eggs beaten separately 1 tea cup warm milk 1 tablespoon melted butter in it - 1 ditto flour wet to a paste with a little milk 1 tea spoon salt - a little pepper - mix all excepting the whites of the eggs - add them last. Bake in a platter and serve hot. Omelette Prof. Blot No. 3. 4 tablespoons sugar & 3 yolks of eggs - mix - Beat whites of eggs to a still froth & mix with the rest - add a few drops essence - put in same dish you serve in - dust with sugar & bake.
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Omelette, Mrs. Matson, No. 1. The yolks of 6 eggs, stirred with 2 large spoonfuls flour, & a little wine - then stir in the whites well beaten. Bake on a griddle, & fold with jelly between. Omelette No. 2. 6 eggs beaten separately 1 tea cup warm milk 1 tablespoon melted butter in it - 1 ditto flour wet to a paste with a little milk 1 tea spoon salt - a little pepper - mix all excepting the whites of the eggs - add them last. Bake in a platter and serve hot. Omelette Prof. Blot No. 3. 4 tablespoons sugar & 3 yolks of eggs - mix - Beat whites of eggs to a still froth & mix with the rest - add a few drops essence - put in same dish you serve in - dust with sugar & bake.
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