Kirschenwasser Omelets

Ingredients

• twelve eggs
• a wineglassful of Kirschenwasser
• ten eggs
• 1 table-spoonful of Kirschenwasser
• 3 table-spoonfuls of caster sugar
• a little salt
• fib. of butter
• f wine-glassful of Kirschenwasser
• 3 table-spoonfuls of apricot marmalade

Method

1. 1

   For the first omelet, make a sweet omelet with twelve eggs, add Kirschenwasser, and set on fire before serving.

2. 2

   For the second, beat ten eggs with Kirschenwasser, sugar, and salt.

3. 3

   Cook in butter until thickened, fold, and serve with a sauce of heated Kirschenwasser mixed with apricot marmalade.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 195. The excerpt below is the record exactly as published.

Kirschenwasser Omelets.— (1) Make a sweet omelet with twelve eggs (see Omelets) ; when it is done and glazed, throw round a wineglassful of Kirschenwasser, and set the omelet on fire. Serve it while burning. (2) Beat ten eggs in a basin, and add 1 table-spoonful of Kirschenwasser, 3 table-spoonfuls of caster sugar, and a little salt. Put fib. of butter in a frying-pan, and when melted add the egg mixture, stirring well until it thickens. When sufficiently set, take it out, fold it in the shape of a purse, and put it on a dish. Dust over with sugar, glaze, and decorate its surface with a red-hot skewer. Put f wine- glassful of Kirschenwasser in a pan, heat it, mix in 3 table- spoonfuls of apricot marmalad

Cook this with the app: pantry check, scaling, and the assistant.