vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Omelet
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 225. The excerpt below is the record exactly as published.
FRENCH OMELET WITH CURLED BACON TOAST COFFEE French Omelet Beat 4 eggs slightly, add ^ c milk, water, stock or fruit juice, Yz t salt, ^ t pepper; turn into a hot frying pan, which must be clean and smooth and well greased with i T of butter
Cook this with the app: pantry check, scaling, and the assistant.