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French Omelet with Cheese

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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 Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). 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. 3 eggs, 1 oz.
  2. of grated cheese, 3 dessertspoonfuls of water, pepper and salt to taste, and 1 oz.
  3. of butter.
  4. Beat the yolks of the eggs, add to them the water and seasoning;
  5. whip the whites of the eggs to a stiff froth, and mix it lightly with the yolks.
  6. Meanwhile have the butter boiling hot in an omelet pan, pour the mixture into it, and let it fry over a gentle fire.
  7. Pass a heated salamander or coal-shovel over the top of the omelet.
  8. When it has risen, scatter the cheese over it;
  9. let the omelet cook a little longer, fold over when the top is still creamy, and serve immediately.