A Nice Omelet with Green Onion
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 40. The excerpt below is the record exactly as published.
A NICE OMELET WITH 6BBEN ONION. Beat the whites and yolks of six eggs separately, put in a tablespoonful of butter, a spoonful of chopped green onion and one of fine-cut parsley, and mîx wîth the eggs; then put it into a thick-bottomed pan, in whieh you hâve placed a half cup of butter
Cook this with the app: pantry check, scaling, and the assistant.