Dried Herb Omelettes

Name: Dried Herb Omelettes
Ingredients: One dessert spoonful of chopped parsley; two teaspoonfuls of dried mixed herbs; a piece of eschalot the size of a bean; eight eggs; one-half teaspoonf ul of pepper; one teaspoonful of salt; two ounces of butter

From The art of cooking, 1880

Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.

Dried Herb Omelettes. — One dessert spoonful of chopped parsley, two teaspoonfuls of dried mixed herbs, a piece of eschalot the size of a bean, eight eggs, one-half teaspoonf ul of pepper, one teaspoonful of salt, two ounces of butter

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