Spanish Omelet
A historical recipe from Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).
A historical recipe
Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Project Gutenberg eBook #74538.
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 Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Digitised by Project Gutenberg, eBook #74538 (https://www.gutenberg.org/ebooks/74538). 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
Method
- In the middle of the cooking omelet put a roll of hot spinach, turn over carefully and serve on a platter with puree of tomato as a gravy.
- A pinch of pepper on gravies, milk soups, or other nutritious dishes, if mixed thoroughly with the food, assists in the coagulation of soft nitrogenous foods and prevents putrefaction, but excess of it, or if sprinkled on dry food, is very harmful.
- Free salt and ground spices create an abnormal desire for water and food, and they injure the mucous membrane lining of the blood vessels and glandular structures, and obstruct the capillaries.