Egg Omelet
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 13. The excerpt below is the record exactly as published.
Egg Omelet. — Have your chafing dish very hot. Break five eggs into a cold dish, with pepper and salt, and beat vigorously for one minute. Put butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.