Dried Herb Omelettes
From Handbook of practical cookery, 1886
Serves 4
Omelettes should be cooked quickly, not exceeding two minutes.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 150. The excerpt below is the record exactly as published.
DRIED HERB OMELETTES EGGS AU PLAT. 231 of which should only take about two minutes, and serve both as quickly as possible. Dried Herb Omelettes. — One dessert-spoonful of chopped parsley, two tea-spoonfuls of dried mixed herbs, a piece of eschalot the size of a bean, eight eggs, one half tea-spoonful of pepper, one tea-spoonful of salt, two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.