Bread Omelet
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 34. The excerpt below is the record exactly as published.
Bread Omelet. One cup of fine bread-crumbs moistened with half a cup of sweet milk ; three eggs beaten separately and thoroughly, adding the whites last ; season with salt and pepper to taste. Put in the skillet or fry- ing-pan a good piece of butter
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