Omelet Souffle
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
This is a convenient dessert for an emergency and may be prepared in ten minutes if one has the oranges.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 123. The excerpt below is the record exactly as published.
Omelet Souffle, — Allow a heaping teaspoonful of pow- dered sugar^ a few drops of lemon or vanilla for flavoring, and two whites to each yolk. To make a small omelet, beat the yolks of two eggs, till light and thick ; add two heaping teaspoonfuls of powdered sugar and hcdf a teaspoon- ful of lemon or vanilla. Beat the whites of four eggs till stifl* and drj^, and fold them lightly into the 3^ oiks. Put it by the tablespoonfuls lightly into a well-buttered baking- dis
Cook this with the app: pantry check, scaling, and the assistant.