Sweet Herb 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.
Sweet Herb Omelet To each person allow two eggs, beating the yolks and whites separately. When they come to a good froth, mix them well together, very gently beating in at the same time some pieces of butter. When all is beaten to a cream, sprinkle in some finely-chopped parsley and shalot, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.