Dinner
Tomato omelet
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
- Peel and chop four tomatoes.
- Soak a cupful of bread-crumbs in a cup of milk and stir them into five beaten eggs.
- Add the chopped tomatoes, season to taste and turn into a frying-pan in which two tablespoonfuls of butter have been melted.
Historical transcription
Source method
- 1
Peel and chop four tomatoes. Soak a cupful of bread-crumbs in a cup of milk and stir them into five beaten eggs. Add the chopped tomatoes, season to taste and turn into a frying-pan in which two tablespoonfuls of butter have been melted. Cook until set, turn upon a hot platter, pour tomato sauce about the omelet, and send at once to the table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.