{"id":7325,"slug":"plain-omelet-2","title":"PLAIN OMELET","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three eggs","three tablespoons of sweet milk","a saltspoon of salt","a tablespoon of good butter","sprigs of parsley"],"ingredients_norm":["egg","sweet milk","salt","butter","parsley"],"steps":["Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip.","Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl.","After the yolks and milk are well whipped through the whites, beat the whole together for a few minutes with the egg-beater.","In an omelet pan or a large frying-pan put a tablespoon of good butter. When the butter is bubbling hot, pour in the omelet mixture.","Stir it lightly for the first minute with a broad-bladed knife, then stop stirring it; and, as the mixture begins to stiffen around the edge, fold the omelet toward the centre with the knife.","As soon as it is properly folded, turn it over on a hot platter. Decorate with sprigs of parsley and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"2","yield_text":"for two persons","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w56:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b1b0818b351df29deeea441c595acc4efd3e4ba4c7470fa13b37ef8d320afa94","created_at":"2026-08-02T16:59:18Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/plain-omelet-2"}