vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Tomato Omelet
From The household (of the Detroit free press), 1886
Serves 2
Add more bread if necessary for thickness.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 346. The excerpt below is the record exactly as published.
TOMATO OMELET. Pour boiling water over the tomatoes, skin and cut fine. To one quart put two chopped onions, a lump of butter the size of an egg ; let them boil half an hour, then mash them ; put in two small cups of bread crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.