Plain Omelet
From Practical West African cookery, 1910
Never allow the cook to roll an omelet; it should be soft.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 29. The excerpt below is the record exactly as published.
Plain Omelet. (I). 4 eggs. 1 teaspoon butter or lard . A pinch of pepper. (1 teaspoon chopped parsley.)
Cook this with the app: pantry check, scaling, and the assistant.