{"id":7337,"slug":"white-sauce-omelet","title":"WHITE SAUCE OMELET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of butter","two tablespoons of flour","one-half teaspoon of salt","pinch of pepper","one teaspoon of sugar","one-half cup of milk","one-half cup of cream","Yolks of five eggs","Whites of five eggs","two tablespoons of butter for the omelet pan"],"ingredients_norm":["butter","flour","salt","pepper","sugar","milk","cream","egg yolk","egg white","butter for the omelet pan"],"steps":["Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream.","Beat the yolks of five eggs and stir them into the sauce.","Add the stiffly beaten whites of the eggs, folding them in carefully.","Melt two tablespoons of butter in the omelet pan.","When it is hot put in the mixture and let it stand in a moderate heat for two minutes.","Place in a hot oven and cook until set.","Remove from the oven, turn on a hot platter and serve."],"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:w57:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d4e78840447a2781781edf28f5c8ce531ce230f51b6f8528fa531aebd229053d","created_at":"2026-08-02T16:59:23Z","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/white-sauce-omelet"}