Kidney Omelette

Name: Kidney Omelette
Ingredients: I teaspoonful of finely chopped onion; I teaspoonful of finely chopped parsley; I sheep’s kidney; Butter (i oz. and a little); 3 eggs; Salt and pepper

From The St. Mungo cookery book, 1904

A rich and flavorful omelette.

Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 52. The excerpt below is the record exactly as published.

KIDNEY OMELETTE. I teaspoonful of finely chopped onion. I teaspoonful of finely chopped parsley. I sheep’s kidney. Butter (i oz. and a little). 3 eggs. Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.