Omelet Souffle
From The Pattern cook-book, 1890
Serves 1
Serve immediately after baking.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 143. The excerpt below is the record exactly as published.
OMELET SOUFFLE. Six eggs. Three table-spoonfuls of pulverized sugar. One-half tea-spoonful of orange water
Cook this with the app: pantry check, scaling, and the assistant.