Omelette

Ingredients

• Six eggs
• Four teaspoonfuls of cream
• Half a teaspoonful salt
• A little pepper
• Two tablespoonfuls of butter

Method

1. 1

   Whip the eggs together for four minutes until thick and smooth.

2. 2

   Beat in cream, salt, and pepper.

3. 3

   Melt butter in a frying pan, pour in the egg mixture, and cook until the edges set.

4. 4

   Fold the omelette in half and serve on a hot platter.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 10. The excerpt below is the record exactly as published.

Omelette. Six eggs. Four teaspoonfuls of cream. Half a teaspoonful salt. A little pepper. Two tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.