Spanish Omelet
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (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
- two tablespoons of butter
- one tablespoon of finely chopped onion
- one tablespoon sliced mushrooms
- one tablespoon capers
Method
- Mix and cook a French Omelet.
- Serve with Tomato Sauce in the centre and around omelet.
- Tomato Sauce.
- Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow.
- Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated.
- Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains cayenne.
- This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.