vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Asparagus Omelet
From Consult me, 1902
Serves 2
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 29. The excerpt below is the record exactly as published.
ASPARAGUS OMELET,— ASP AST 31 Boil a dozen of the finest asparagus, cut off the green portion, and chop into thin slices ; season with salt and cayenne pepper ; (soluble is best) ; beat an egg in cream, and melt four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.