South-Side Omelette

Name: South-Side Omelette
Ingredients: One pint bread-crumbs; a large handful chopped parsley; a slice of onion minced fine; a teaspoonful of dried sweet marjoram; Beat two eggs very light; add a teacup of milk; pepper and salt to taste; a heaping tablespoonful butter

From Six little cooks, 1910

Must be eaten hot.

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

SOUTH- SIDE OMELETTE. One pint bread-crumbs, a large handful chopped pars- ley, a slice of onion minced fine, a teaspoonful of dried sweet marjoram. Beat two eggs very light, add a tea- cup of milk, pepper and salt to taste, and a heaping table- spoonful butte

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