Vintage Charleston Receipt by Mrs. Thomas N. Carruthers

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This Vintage Basic Omelet recipe came from a recipe book I bought on a trip to Charleston, SC last year. The book is shown in the photo above and you might be asking why it’s called Charleston “Receipts”? Once upon a time, recipes used to be called “receipts” in fact, it wasn’t too long ago. The recipe scrap book I was handed down from my grandmother has a few handwritten recipes with “receipt” written at the top. Anyhow, my love for vintage recipes (and eggs) inspired me to try this one that was original written by Mrs. Thomas N. Carruthers (Ellen Douglas Everett) Below is a photo of how it reads exactly, but I’ve created step-by-step photo instructions and added a few optional ingredients to my liking, as you can do the same. It serves 2-4 people.

(Discloser: This is my interpretation and experience with the original recipe shown below.)

Let’s begin!

Ingredients:

Instructions:

Preheat oven to 350℉ and heavily grease a 6-inch cast iron skillet

Enjoy!

💜Julie