Omelette with Tomatoes
From French dishes for American tables, 1886
You may pour a little tomato sauce around your omelette.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 74. The excerpt below is the record exactly as published.
Omelette with Tomatoes. Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes — if canned tomatoes, drain off the liquid from them. Put two ounces of butter in an omelette-pan
Cook this with the app: pantry check, scaling, and the assistant.