Omelet au Rhum
From The universal cookery book, 1887
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 33. The excerpt below is the record exactly as published.
OMELET AU RHUM. 85 a teaspoonful of currant-jelly; turn it out on a hot dish, dust a little powdered sugar over it, and serve. This recipe is from “The Cook,” and has been amply tested. (By per) Omelet au Rhum. Prepare an omelet as has been directed, fold it, and turn out on a hot dish ; dust a liberal quantity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod heated on the coals. Pour a wineglassful of warmed Jamaica rum
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