Savoury Omelet
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
Savoury Omelet Prepare the batter exactly as you would for a plain omelet. Mix with it sweet herbs, parsley, and a little finely-minced shalot, if liked, and some ham or bacon finely shredded. Well heat the pan, put in a good-sized piece of butter, and stir the omelet gently with a wooden spoon until it becomes set. When cooked roll over and serve. 98 PLAIN COOKING 194. Sweet Herb Omelet To each person allow two eggs
Cook this with the app: pantry check, scaling, and the assistant.