{"id":7331,"slug":"corn-omelet","title":"CORN OMELET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of canned corn (or the same amount cut from the cob)","the yolk of one egg","pepper and salt to taste","two tablespoons of cream","the white of one egg","butter"],"ingredients_norm":["canned corn","egg yolk","pepper and salt","cream","egg white","butter"],"steps":["Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob).","Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream.","Beat the white of the egg very stiff and stir in just before cooking.","Have the pan very hot and profusely buttered.","Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w56:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f0f1b0c93252e18d4486dce8b3471513cef55bebf95488cfcdf72c7d01139346","created_at":"2026-08-02T16:59:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-omelet"}