Omelet (Tomato)
From The Ideal cook book, 1899
Serves 2
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 The Ideal cook book (1899) by Anne Clarke, page 72. The excerpt below is the record exactly as published.
Plain omelet mixture, tomato sauce. Add toa plain omelet mixture a small quantity of tomato sauce, mix well, then finish in the usual way. 415. Omeiet (Tomato, 2)—Ingredients—Equal parts of sliced onions and tomatoes ; butter, pepper and salt, plain omelet. Take equal parts of sliced onions and tomatoes peeled ana AOR SER eS, ob SP eenrar eee Staal Re Ee ans See Rigs akan, See ee 130 THE DomINION Cook Book. freed from pips, chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add the toma- toes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of purée. Make a plain omelet, and insert this in the fold on dishing it. 416. Omelet (Tomato 3)-—Ingredients—Tomato sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.