Transcribe
Translate
New England manuscript cookbook, 1880-1910
Page 56a
More information
digital collection
archival collection guide
transcription tips
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
Saving...
prev
next
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
sidebar