French Omelet
From Principles of cookery, 1910
Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 85. The excerpt below is the record exactly as published.
French Omelet. Beat an egg slightly. Add one tablespoon water or milk, season with salt and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.