Anchovy Omelet
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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 Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 16. The excerpt below is the record exactly as published.
Anchovy Omelet. For Four Persons. — 6 fillets of anchovies ; 6 pieces of friedl bread ; 6 eggs ; pepper and salt to taste ; 3 ozs. of butter fori frying. , Take six fillets of anchovy ; fry some pieces o bread the same size as the anchovies, and place fillet on each piece of bread ; beat up six eggs,, season with pepper and salt. AVith half the quantit make a thin flat omelet like a pancake. Do not turn but lay it on a hot dish, over its surface distribut the pieces of fried bread
Cook this with the app: pantry check, scaling, and the assistant.