Omelet with Peas
From The home cook book, 1905
Serves 1
Do not overcook; the center should be soft and creamy.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 117. The excerpt below is the record exactly as published.
OMELET WITH PEAS Beat the yolks of two eggs lightly, add two tablespoons of cold water, fold in the whites, beaten dry, turn into a small omelet pan slightly greased with olive oil, and stand over the fire till set. Then dry in the oven, dust with salt, fold and turn out on a hot platter. Garnish with a rim of stewed peas
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