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Omelet, Plain
From Harper's cook book encyclopædia, 1902
Serves 1
Best made with no more than six eggs.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 119. The excerpt below is the record exactly as published.
Omelet, Plain.— /The following rec- ipe is by the celebrated French cook, M. Soyer : “Break four eggs into a basin, add half a teaspoonful of salt, and a quarter of a teaspoonful of pepper, and beat them well up with a fork. Put into the frying - pan i ^ ozs. of butter, lard, or oil ; place it on the fire, and when hot pour in the eggs, and keep on mixing them quickly with a spoon till they are delicately set; then let them slip to the edge of the pan, laying hold by the handle, and raising it slantwise, which will give an elongated form to the omelet ; turn in the edges, let it rest a moment to set, turn it over on a dish, and serve. It ought to be of a rich yellow color, done to a nicety, and as light and delicate as possible. Two table -spoonfuls of milk and i oz. of the crumb of bread, cut into small pieces, may be added/' Omelet with Apples. — Peel and core one quart of green apples and cut them lengthwise, a quarter of an inch thick ; put them in a saucepan with lb. of good butter, four table-spoon- fuls of sugar, three table-spoonfuls of water. Cover the saucepan ; cook slowly for fifteen minutes ; stir the apples, but do not break them, and cook again for ten minutes. Re- move the nicest pieces to place around the omelet. Break six fresh eggs in a bowl, add to them two table- spoonfuls of granulated sugar, two table-spoonfuls of milk
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Cook this with the app: pantry check, scaling, and the assistant.