Omelette au Parmesan

Name: Omelette au Parmesan
Ingredients: three ordinary eggs; a table-spoonful of grated and finely sifted cheese; salt to taste; black pepper to taste; a dessert-spoonful of rich cream, if possible, or new milk

From Culinary jottings, 1885

Dust with grated cheese before serving.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 103. The excerpt below is the record exactly as published.

omelette au Parmesan'" (or any mild dry cheese) is a specialite, as simple as it is delicious. A table-spoonful of grated and finely sifted cheese to three ordinary eggs, salt and black pepper to taste, and a dessert-spoonful of rich cream, if possible, or new milk

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