vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Omelette
From The Cook County cook book, 1912
Serves 1
The secret is slow cooking.
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 The Cook County cook book (1912) by Associated College Women Workers, page 26. The excerpt below is the record exactly as published.
FRENCH OMELETTE.— Scour a medium sized omelette pan with salt to make sure it is smooth. Put 3 teaspoons butter in and stand where the butter will soften but not melt. Break 3 eggs into a bowl, and beat them with a fork just enough to mix them without making them foamy, then stir in 3 tablespoons hot water. Stand the platter where it will heat, and have the salt and pepper
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