Parsley Omelet
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 9. The excerpt below is the record exactly as published.
Parsley Omelet. Drop 2 eggs into a bowl ; beat until broken but not light ; add 2 tablespoonfuls of cold or lukewarm water. Turn into a hot pan well greased with butter ; then with the spatula, lift off the cooked egg from the edges, letting the uncooked part run under on to the pan, continuing the lifting until the whole is of a soft, creamy consistency. Place where it will brown ; just before folding, sprinkle with i tablespoonful of chopped parsley.
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