"Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour, ¼ of a tablespoonful each of salt and pepper, then add gradually ½ a cup of kornlet. When the mixture boils, remove from the fire and stir in the yolks of three eggs beaten until thick, then fold in the whites of the eggs beaten dry. Turn into an omelet pan, in which two tablespoonfuls of butter have been melted. Spread evenly in the pan and let cook until "set" on the bottom, then put into the oven. When a knife cut down into the omelet comes out clean, score across the top at right angles to the handle of the pan. Fold and turn onto a heated dish.—Janet M. Hill, in "Boston Cooking School Magazine."What in God's name is kornlet?
Google found this: "Wondering what kornlet is? It is a canned green corn pulp and while it was used long ago, it is not widely available today. You could probably substitute sweet baby corn for most kornlet recipes for good results"
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I've forgotten how many times I've wondered about Kornlet. Keep running into it in the old Fannie Farmer Boston Cooking School Cook-Book. Creamed corn would be the closest correlate. https://www.ggarchives.com/Epicurean/VintageAds/Kornlet-HaserotCanneriesCo.html
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