Plain Omelet
From Cooking for profit, 1886
Serves 1
Do not make it too light, or it will fall.
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 Cooking for profit (1886) by Jessup Whitehead, page 36. The excerpt below is the record exactly as published.
Plain Omelet. Two eggs and one tea spoonful of milk. Add a pineh of salt, beat in a bowl enough to thoroughly mix but not make it too light, as if the omelet rises like a souffle it will go down again, so much the worse. Pour into a small frying pan, or ome- let pan, in which is one tablespoonful of the clear part of melted butter
Cook this with the app: pantry check, scaling, and the assistant.