Plain Omelet
From The easiest way in housekeeping and cooking, 1881
Variations can include chopped ham, parsley, or other ingredients.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 92. The excerpt below is the record exactly as published.
Plain Omelet. The pan for frying an omelet should be clean and very smooth. Break the eggs one by one into a cup, to avoid the risk of a spoiled one. Allow from three to five, but never over five, for a single omelet. Turn them into a bowl, and give them twelve beats with whisk or fork. Put butter the size of an egg into the frying- pan
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