Spanishdinner
Spanish Omelet
From Cassell's dictionary of cookery, 1892
Serves 4
A true Spanish omelet would use garlic instead of onion.
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 1870. The excerpt below is the record exactly as published.
Spanish Omelet.— Mince finely as much fat and lean ham as will fill a small tea-cup, and add two finely -minced button -onions. Beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.