Ham or Bacon Omelette
From Home dissertations, 1891
Use raw or boiled ham as preferred.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 124. The excerpt below is the record exactly as published.
g tablespoons of butter and fry it quickly. Meantime break three eggs, beat them with a saltspoon of salt and a little pepper ; put a heaping dessertspoon of butter in a frying-pan over the fire, and when it is melted pour in the beaten egg ; break the omelette a little while it is cooking, so that the uncooked portion may run to the bottom of the pan; when the uncooked portion is sufficiently done, pour the kidney in the middle of it, fold it together, turn it out on a hot dish, and serve it hot. PARSLEY OMELETTE. A few sprigs of parsley chopped fine, add a little grated nutmeg, and mix with the beaten eggs, finish as directed. Parsley and chives prepared as above is called Omelette aux fines herbes. HAM OR BACON OMELETTE
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.