Omelet With Vegetable Marrow Flowers
From A guide to modern cookery, 1909
Serves 1
This omelet may be made with oil, as well as with butter.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 110. The excerpt below is the record exactly as published.
OMELET WITH VEGETABLE MARROW FLOWERS Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and 188 GUIDE TO MODERN COOKERY stew them, and add thereto a pinch of chopped parsley. Sur- round the omelet with a thread of tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.