vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Omelet
From The household (of the Detroit free press), 1886
Serves 1
The cold water in the eggs makes the omelet light and moist.
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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 345. The excerpt below is the record exactly as published.
PLAIN OMELET. Break all your eggs in one dish ; stir rather than beat up the yolks and whites ; to each three eggs you use put in a teaspoonful of cold water ; salt and pepper to taste ; put two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.