Fish Omelet
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 57. The excerpt below is the record exactly as published.
FISH OMELET. Take the remains of any cold fish, free it from skin and bone, chop it, season with cayenne and salt, warm it in butter
Cook this with the app: pantry check, scaling, and the assistant.