vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Beans, French, Omelet of
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons. Time: 3-5 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 202. The excerpt below is the record exactly as published.
Beans, French, Omelet of. — Cut up two table-spoonfuls of French beans into small pieces, and stir them into four eggs wliich have been previously beaten ; next add two table- spoonfuls of grated Parmesan, or any other mild cheese, and pepper and salt to taste. When thorouglily mixed, put the whole into a delicately clean omelet-pan with two (dunces of butter
Cook this with the app: pantry check, scaling, and the assistant.