Omelet Souffle

Ingredients

• Six eggs
• four tablespoonfuls of powdered sugar
• grated rind of one-half lemon

Method

1. 1

   Cream the yolks and sugar until very light and frothy, and add the flavoring.

2. 2

   Whip the whites until stiff and dry, pour lightly the yolk mixture over them, stirring it very gently.

3. 3

   Put it by tablespoonfuls into a well-buttered pan and place the pan over a slow fire just to set the bottom; add a dust of salt and then put it in the oven to cook until it is swollen and a straw comes out clean.

4. 4

   Shake it out into a hot dish, fold quickly, dust it with powdered sugar and serve it at once.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 88. The excerpt below is the record exactly as published.

OMELET SOUFFLE. Six eggs, four tablespoonfuls of powdered sugar, grated rind of one-half lemon

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