Watercress Omelet
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 42. The excerpt below is the record exactly as published.
Watercress Omelet). — Beat up five or six eggs in a basin with a fork, add a tablespoonful of milk, pepper and salt to taste, and some roughly chopped watercress. Put about one ounce of butter
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