vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Omelette
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Do not let the omelette stand too long.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 151. The excerpt below is the record exactly as published.
Plain Omelette Beat separately the yolks and whites of eight eggs ontil very light. Then mix them together thoroughly, add a little 8ANDIVICHE8, BQQ AND CHEE8E DISHE8 273 salt and white pepper^ and one tablespoonful of cream. Heat the omelette pan, put a good-sized piece of batter
Cook this with the app: pantry check, scaling, and the assistant.