Fried Delights Omelette

to make an omelette

(from The Virginia House-wife, by Mary Randolph, 1825)

Ingredients:

6, or 8 eggs​

parsley​

chives​

pepper​

salt​

butter​

Instructions:

Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.​

Photo by Stripey the crab, CC-3.0​

 

[Albert Sailhorst]

omelette
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

Ingredients:

5 to 6 eggs​

1/2 tsp. salt​

2 drachms finely chopped onions, or 3 drachms parsley​

4 oz. fresh butter​

Instructions:

Break five or six eggs into a basin, and beat them well; add half a tea-spoonful of salt, two drachms of onions, chopped fine, or three drachms of parsley; beat it up well with the eggs. Then take four ounces of fresh butter, break half of it into little bits, and put it into the omelette. Put the other half into a fryingpan, and when it is melted, pour in the omelette, and stir it with a spoon till it begins to set. Turn it up all around the edges, and when it is a nice brown, it is done. Turn it out on a hot dish.​

 

[mofederal]

I am not so big on omelettes, but I can eat them, in fact I used too a lot. My girl loves them, so we will be using the recipe. Thank you Albert.

 

[nitrofd]

Love many forms of omelets.tend to have smaller ones nowadays.

 

[donna]

We enjoy omelets. I like vegetarian ones.

 

[JPK Huson 1863]

That's an awesome book! I'm not at all a cook book collector and not particularly smitten by food in general and it's fascinating anyway. You see recipes by experts on-line, where it's a page and a half all about how to add just one ingredient. You know what I mean-lengthy instructions that make you a little batty followed so precisely. Dishes by our ancestors read like this recipe- ' piece of butter ', ' done sufficiently ', ' 6 or 8 eggs '. Love it!

 

[donna]

It is a wonderful cookbook. Of course I like cookbooks very much and have a large collection.

 

[scone]

It is a wonderful cookbook. Of course I like cookbooks very much and have a large collection.

Glad !! I cook for a living don't do much at home Simple as I get lol home wise …. use to yes know its cheerios or a sandwich

 

[Belle Montgomery]

Funny how some delicious recipes never change after so many generations! IE: Vegan, Gluten free, Adkins etc. distort them. Yummy for the original!

 

[alan polk]

Looks great. I posted a recipe from one of my ancestor's cookbook filed with old newspaper clippings. It's called a cheese omelette but it's a little different. We still use the exact recipe and make it often. It's from 1877.

If anyone's interested, it can be found here:

https://civilwartalk.com/threads/1877-cheese-omelet.145358/#post-1803414

 

[GrantUnion]

Looks amazing

 

[donna]

Alan thanks for posting site. I did just post on that delicious recipe.

 

[Cheswick]

That's an awesome book! I'm not at all a cook book collector and not particularly smitten by food in general and it's fascinating anyway. You see recipes by experts on-line, where it's a page and a half all about how to add just one ingredient. You know what I mean-lengthy instructions that make you a little batty followed so precisely. Dishes by our ancestors read like this recipe- ' piece of butter ', ' done sufficiently ', ' 6 or 8 eggs '. Love it!

https://babel.hathitrust.org/cgi/pt?id=uiuo.ark:/13960/t5gb9g57s

Here's the public access copy, 1871, by Mary Randolph.

You can find the 1860 copy on Project Gutenburg

https://www.gutenberg.org/files/12519/12519-h/12519-h.htm

 

[donna]

Bumping for National Egg Day. There are many great recipes on forum using eggs.