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Omelette with Bacon
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 136. The excerpt below is the record exactly as published.
Omelette with Bacon. C*ut into dice some streaky bacon which has been boiled for half an hour, and fry with a bit of butter. When it begins to get crisp, pour into the frying-pan a dozen eggs (previously beaten), stir them well with the bacon, gather up the edges of the omelette, to keep it of a proper thickness, and season with pepper
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