Dutch Omelet
From The century cook book, 1894
Serves 4
Cook over moderate heat.
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 century cook book (1894) by Jennie A. Hansey, page 56. The excerpt below is the record exactly as published.
Dutch Omelet. Break eight eggs into a basin, season with pepper and salt, add two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.