Sardine Omelet
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 30. The excerpt below is the record exactly as published.
Sardine Omelet. — Make a savoury omelet in the usual way, frying it, however, in two tablespoonfuls of oil instead of butter, and when this is ready for dishing lay in the sardine filling, season this with a little lemon juice, or chilli vinegar, and dish at once. For the filling (fora three or four egg omelet) wash and bone two or three sardines, cut them into half inch lengths and dust lightly with coral- line pepper, and if liked a little grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.