Plain Omelet
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 34. The excerpt below is the record exactly as published.
Plain Omelet. Break four eggs into a large bowl; beat them thoroughly; season with salt and pepper; take a tablespoonful of flour, and mix very smoothly in a small teacupful of sweet milk, then pour it into the bowl with the eggs, and beat all well ; have ready a skillet very hot, with a good lump of butter
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