Dinner
Fish omelet
Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps;
- season with salt and pepper;
- let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute.
- Make an omelet of six eggs;
Historical transcription
Source method
- 1
Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps; season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper, chopped fine, and cook for one minute. Make an omelet of six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.