Fried Omelet
From The Pattern cook-book, 1890
Serves 4
The mixture can stand for some time if beaten again before frying.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 144. The excerpt below is the record exactly as published.
FRIED OMELET. This is a convenient way to make an omelet where the family come irregularly to breakfast. The mixture may stand for some time if beaten again thoroughly before frying. Six eggs. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper. One cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.