Omelette aux Fines Herbes
From The Cook County cook book, 1912
Serves 2
A parsley omelette is made using only parsley.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 26. The excerpt below is the record exactly as published.
OMELETTE AUX FINES HERBES.— Chop finely, parsley, thyme, summer savoy, chives or any green herbs you fancy. Make 2 tablespoons in all, season with paprika and celery salt
Cook this with the app: pantry check, scaling, and the assistant.