vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Savoury Omelet
From Cassell's dictionary of cookery, 1892
Serves 1
This method is economical and enhances the flavor of the eggs.
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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 85. The excerpt below is the record exactly as published.
savoury omelet 1 Take say three eggs, two ounces of butter, a little pepper and salt, a tea-spoonful of chopped parsley, and a piece of onion or shallot the size of the top of the first finger
Cook this with the app: pantry check, scaling, and the assistant.