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German Omelet

A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).

A historical recipe

Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.

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 Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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.

Germany. Associated with Germany by a demonym leading its title: German (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

  • 2 tablespoons flour salt
  • 2 eggs

Method

  1. 2 eggs 1 yolk ¼ cup cream 2 tablespoons flour salt, pepper, nutmeg ¼ cup finely chopped chives 2 tablespoons butter 1 tablespoon finely chopped red pepper Mix eggs, flour, seasonings;
  2. add cream, and beat all five minutes.
  3. Melt butter, pour in egg mixture, and cook until delicately browned underneath.
  4. Turn, fold, and serve.