vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream, Omelet
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons.
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 421. The excerpt below is the record exactly as published.
Cream, Omelet.— Mix very smoothly three dessert-spoonfuls of ground rice with half a pint of cream, a little at a time, and put it into a saucepan with a small pinch of salt, the thin rind of a lemon, two table-spoonfuls of sugar, and a piece of fresh butter the size of a walnut. Stir it over the fire until it thickens, and, when cold, add three eggs
Cook this with the app: pantry check, scaling, and the assistant.