German Omelette
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 3 eggs (yolks and whites beaten separately).
- Mix thoroughly one-half teacup milk and one teaspoonful of flour.
- Then add it to the yolks (well beaten) together with a little salt.
- Pour this mixture into a moderately hot pan, greased with butter.
- When this is nearly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface.
- Run a knife carefully around the edges, and turn into a heated dish when done.
- It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan.--Mrs.
- M.
- C.
- C.