Flaming Omelette
From Catherine Owen's new cook book .., 1885
This omelette may be made as directed in Part First, if preferred.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 109. The excerpt below is the record exactly as published.
FLAMIKG OMELETTE. Break six eggs ; beat the whites and yolks separately ; add to the yolks one tablespoonf ul of powdered sugar ; stir whites and yolks lightly together ; put butter the size of an egg in a clean frying-pan, let it get hot and begin to boil ; then pour the omelette in ; lift the pan on one side for a minute, then let the mixture that is Fies and Tarts, 2 1 5 not set, run oyer to the other side, detach the omelette with a spoon from the side of the pan ; when it is partly- set, shake the pan gently back and forth to loosen it ; turn it half over with a cake turner ; slip it on a hot dish, dust over with sugar, and pour over it six table- spoonfuls of rum
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