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Potato Omelet
From The Swedish, French, American cook book, 1918
Serves 4
A delicious dish for breakfast, luncheon, or supper.
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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 408. The excerpt below is the record exactly as published.
Potato Omelet ( Omelette aux Pommes) Prepare mashed potatoes with butter and milk [see recipe: Mashed Potatoes]; beat very light. Put in a buttered frying pan, quantity according to number of persons to be served; leave on a very slow fire to get evenly brown — from ten to fourteen minutes. When they are brown underneath, take the omelet knife and double it carefully; let stand for a few minutes longer, then turn out, in the shape of an omelet, in a vegetable dish on a paper doily; garnish with parsley. A little onion juice
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Cook this with the app: pantry check, scaling, and the assistant.