vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 57. The excerpt below is the record exactly as published.
and salt it and rub all over with butter, theji place On a well greasBd gridiron and broil over a^nice bright clear fire. "When cooked lay on a round of toasted bread and serve very hot. A "pigeon don© this w'ay is delicious. 30^OMELEl\ Mode.-tA couple of eggs (separate the whites from the yolks), the yolks-^only beat thoroughly for five or eight minutes, sprinkle in a little pepper and salt, adso some chopped parsley (very fine) and a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.