1800s Cooking Tips and Recipes
Apple Omelet - Separate four eggs; beat the whites to a very stiff froth; then add the yolks and beat again, adding gradually two tablespooonfuls of powdered sugar. have read and omelet-pan, in which you have melted a tablespoonful of butter; put in the mixture; when it begins to thicken spread over a layer of apple sauce. Fodl, turn out and serve at once with powdered sugar.
The Ladies' Home Journal, February 1898
Apple Omelet - Separate four eggs; beat the whites to a very stiff froth; then add the yolks and beat again, adding gradually two tablespooonfuls of powdered sugar. have read and omelet-pan, in which you have melted a tablespoonful of butter; put in the mixture; when it begins to thicken spread over a layer of apple sauce. Fodl, turn out and serve at once with powdered sugar.
The Ladies' Home Journal, February 1898
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