vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
To Make Omelets
From The home cook book, 1905
Serves 2
Omelets should not stand and should be eaten at once.
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 116. The excerpt below is the record exactly as published.
TO MAKE OMELETS Use an iron, not a tin or earthen saucepan, and have it scoured perfectly clean and smooth. Break in a bowl four' eggs and beat them not more than fifteen beats, but these give with vigor. If you beat the eggs too much and have too many air cells, the air expands in the saucepan and con- tracts when the eggs are put on a cooler plate, and so the omelet is heavy. To the four eggs beaten fifteen strong strokes add lightly a tablespoon of hot water to each egg — four tablespoons of hot water. In the iron saucepan put a piece of butter as large as the yolk of an egg. In the four eggs drop a piece half as large. As soon as the butter in the saucepan melts and is hot pour in the eggs. Set over a hot fire and as the eggs stiffen slip carefully under them a thin pliable knife so that the liquid egg on top will run under and form another layer of set eggs. Sprinkle over all about half a teaspoon of salt and a dash of pepper
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