vegetariangluten-freenut-free
Savory Omelet
From Cassell's dictionary of cookery, 1892
Serves 1
For a sweet omelet, omit onion and parsley, add sugar and essence of vanilla.
Presented as published in 1892. 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
- three eggs
- a piece of onion, chopped finely
- half a tea-spoonful of equally finely chopped parsley
- about a salt-spoonful of salt
- half a one of pepper
- two table-spoonfuls of milk
- two ounces of fresh butter
Method
In a clean frying-pan, melt butter until frothy.
Beat eggs with milk, onion, parsley, salt, and pepper until frothy.
Pour into the frying-pan, stirring quickly to prevent sticking.
Shape into a half-moon as it sets, then hold over the fire to rise.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2. The excerpt below is the record exactly as published.
a piece of onion, chopped finely, as big as the top oS^ the first' finger down to the nail, and about half a tea-spoonful of equally finely chopped parsley, about a salt- spoonful of salt, and half a one of pepper. Add t^^ £able-spOonfuls of milk. Now place in the smaH-newfiying-pan — which mustfii'st be cleaned with boiling soda and water, as new tin is sometimes poisonous — two ounces of fresh buttei
Cook this with the app: pantry check, scaling, and the assistant.