Omelette, Sweet (1)
From English and French cookery, 1890
Use Southwell’s preserves for filling.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 80. The excerpt below is the record exactly as published.
Omelette, Sweet (1). — To 6 well-whisked eggs add 1?. teaspoon- fuls of milk, a teaspoonful of sugar, a pinch of salt, and beat well together ; put some butter into a frying-pan
Cook this with the app: pantry check, scaling, and the assistant.