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Omelet with Ham
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 new home cook book (1896), page 66. The excerpt below is the record exactly as published.
MELET. With ham, cold tongue and other meats. Beat half a dozen eggs quite light, have ready minced meat of ham or tongue, cold chicken or veal ; put this into a dish with a little butter to warm through, but not to fry. Then turn the eggs into a spider, in which you have previously heated two or three tablespoons of butter
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