Omelette with Crumbs
From The economical cook book, 1905
Serves 2
This is a delicious omelette when made by the directions above.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 55. The excerpt below is the record exactly as published.
tea- spoonful of chopped parsley, a piece of onion chopped very fine 8 114 COOKEBT FROM EXPERIENCE. (the file of half a nutmeg), and a (eaonp of rioh milk, with a •mall even teaspoonfol of oom-staroh mixed in it; melt in a large-sixed oral or roand filing-pan a piece of batter the siie of a walnut, run it evenly over the bottom of the pan ; when hot, pour in the omelette, brown carefiilly, fold over and serve. * Omelette with Crumbs. Grate a teacup of bread crumbs very fine, pour on them a cup of rich cream ; beat separately and then together six eggs, sea- son them with pepper and salt, add a teaspoonftd of chopped parsley and a piece of onion the size of a large pea chopped very fine; melt in a large-sized round or oval frying-pan butter the size of a walnut
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