Potato Omelet
From The victory cookery book, 1918
One or more eggs added to the above will of course make it more substantial. Minced meat, chopped cheese or nuts can also be added.
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 43. The excerpt below is the record exactly as published.
Potato Omelet - Materials.—} oz. fat, half-teaspoonful or less of chopped onion, 1 lb. mashed potatoes (or baked potatoes are better), salt, pepper and nutmeg, 1 teaspoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.