vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Common Omlet
From Modern cookery, in all its branches, 1884
Serves 1
Fry for 5 to 7 minutes.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 340. The excerpt below is the record exactly as published.
A COMMON OMLET. Six eggs are sufficient for an omlet of moderate size. Let them be very fresh ; break them singly and carefully ; clear them in the way we have already pointed out in the introduction to boiled puddings, or when they are sufficiently whisked pour them through a sieve, and resume the beating until they are very light. Add to them from half to a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a small frying-pan a couple of ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.