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French Omelet (Plain)

A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).

A historical recipe

Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Beat the yolks of six eggs to a cream, and beat whites to a stiff froth, add two tablespoonfuls of cream, or rich milk, to the yolks, season to taste, whip in the beaten whites lightly.
  2. Have omelet pan well oiled with butter and moderately hot;
  3. cook slowly until browned slightly on the bottom, then set pan in upper grate in hot oven.
  4. Serve on a platter garnished with parsley.