Fish Omelet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 185. The excerpt below is the record exactly as published.
Fish Omelet. Boil a shad roe twenty minutes in salt and water. Chop it fine, and add to it a cupful of any kind of cold fish, broken fine. Season with salt and pepper, and warm in a cupful of cream sauce. Make a plain omelet with six eggs
Cook this with the app: pantry check, scaling, and the assistant.