Ham Omelet
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 34. The excerpt below is the record exactly as published.
HAM OMELET. in it. Pour in the omelet, and as soon as it becomes “ set ” in the middle, turn very carefully. Serve hot. Ham Omelet. “Two eggs, four ounces of butter, half a salt- spoonful of pepper, two tablespoonfuls of minced ham
Cook this with the app: pantry check, scaling, and the assistant.