Tomato Omelette
From The economical cook book, 1905
Serves 4
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 economical cook book (1905) by Sara T. Paul, page 55. The excerpt below is the record exactly as published.
Tomato Omelette. Peel and chop very fine four or five fine ripe tomatoes, season "them with pepper and salt, dust on them two teaspoonsful of flour, mix it well in them, so there are no lumps ; melt a piece of butter the size of a walnut and stir it through the tomatoes ; beat six eggs
Cook this with the app: pantry check, scaling, and the assistant.