Blazing Omelettes
From Home dissertations, 1891
Dip the liquor over the omelette as long as it burns.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 123. The excerpt below is the record exactly as published.
BLAZING OMELETTES. When made and turned on the warm dish, sprinkle with sugar, and with the end of a red-hot poker touch it on the top here and there, or in fanciful shapes, according to taste. Pour over it a wineglass of good Jamaica rum or brandy
Cook this with the app: pantry check, scaling, and the assistant.