Cheese Omelette
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
Cheese Omelette. Break four eggs on to a plate, add to them a pinch of salt and pepper, and a spoonful of grated cheese ; beat up with the blade of a knife. Pour the mixture into the omelette pan, which should contain plenty of frothing butter
Cook this with the app: pantry check, scaling, and the assistant.