A Plain Omelet
From The book of plain cooking, 1904
Prepare just before serving.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
A Plain Omelet Allow two to three eggs to each person, carefully beating the whites and yokes separ- ately. Then beat them gradually together, adding small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.