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Spanish Omelette

A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).

A historical recipe

Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.

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 Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Digitised by Project Gutenberg, eBook #38823 (https://www.gutenberg.org/ebooks/38823). 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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Method

  1. Make in the same manner as the cream omelette, but before putting in the pan have ready one-half an onion, chopped fine and fried brown, with a little pepper and salt.
  2. When the omelette is cooked on one side, put the mixture on, and turn the sides over until closed tight.