Omelet, Rum

Ingredients

• three eggs
• a very small pinch of salt
• a teaspoonful of finely powdered sugar
• a tablespoonful of rum
• a slice of butter

Method

1. 1

   Beat three eggs in a bowl, and add a very small pinch of salt, a teaspoonful of finely powdered sugar, a slice of butter, and a tablespoonful of rum.

2. 2

   Fry the omelet in the usual way.

3. 3

   Lay it on a hot dish, and pour round it half a tumblerful of rum which has been warmed in a saucepan.

4. 4

   Light it, and take the omelet to table with the flame rising round it.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 123. The excerpt below is the record exactly as published.

Omelet, Rum. — Beat three eggs in a bowl, and add a very small pinch of salt, a teaspoonful of finely powdered sugar, a slice of butter, and a table- spoonful of r

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