Mexican Omelet
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
Mexico. Associated with Mexico by a demonym leading its title: Mexican (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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 tbp butter
- 1 c canned tomatoes
- 4 well-beaten eggs
Method
- Mix 1 tbp butter and 1 of browned flour in a deep frying pan, heat, and stir to a cream.
- When very hot stir in 1 c canned tomatoes, ½ c canned mushrooms which have been sliced fine, ½ c minced, cooked ham (or chicken).
- Season with salt, paprika, and onion juice to taste.
- Let mixture simmer 8 min, or slightly less, then stir in 4 well-beaten eggs.
- Stir the mixture carefully as it thickens.
- Serve, when the eggs are set, on buttered toast.