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Spanish Omelette

A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).

A historical recipe

A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.

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 A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). 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

  1. 1 cup of cooked tomato.
  2. 1 green pepper.
  3. 1 slice of onion.
  4. 1 teaspoonful of chopped parsley.
  5. 1 teaspoonful salt.
  6. 3 shakes of pepper.
  7. Cut the green pepper in half and take out all the seeds;
  8. mix with the tomato, and cook all together with the seasoning for five minutes.
  9. Make an omelette by the last rule while the tomato is cooking, and when it is done, just before you fold it over, put in the tomato.