Omelet (a la Celestine)

Ingredients

• two eggs
• two ounces of dried flour
• a small pinch of salt
• two table-spoonfuls of powdered sugar
• half a pint of good milk
• an ounce of butter
• a tea-spoonful of good jam
• a dessert-spoonful of rich custard

Method

1. 1

   Mix the eggs smoothly with the flour, salt, sugar, and milk.

2. 2

   Dissolve butter in a hot frying-pan, pour in two tablespoons of the batter, and let it spread.

3. 3

   When firm, place jam and custard in the center, fold, and roll.

4. 4

   Serve on a hot dish with powdered sugar.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1010. The excerpt below is the record exactly as published.

Omelet (a la Celestine). — Mix two eggs very smoothly with two ounces of dried flour. Add a small pinch of salt, two table-spoonfuls of powdered sugar, and half a pint of good milk. Dissolve an oimce of butter in a hot frying-pan, pour in two table-spoonfuls of the batter, and let it spread aU over the pan. \Vhen firm, put a tea- spoonful of good jam and a dessert-spoonful of rich custard

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