Omelet with Jam

Ingredients

• two tablespoonfuls of cream
• three well-beaten eggs
• a table-spoonful of sugar
• a little butter

Method

1. 1

   Mix cream with beaten eggs and sugar.

2. 2

   Melt butter in an omelet pan, pour in the mixture, and fry like a pancake, but four times thicker.

3. 3

   Turn onto a dish, cover with jam when cold, and garnish with candied fruit and leaves.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 722. The excerpt below is the record exactly as published.

wo table- spoonfuls of cream, mixed with thi'ee well- beaten eggs, and a table-spoonful of sugar. INIelt a little butter in a small omelet-pan, pour in the mixture, and fry it like an ordinary pan- cake, but it must be four times the thickness. Turn it on a dish, and, when cold, cover it with rich jam, and garnish with candied fruit cut into slices, and a few dark green leaves. Time, a few minutes to fry the omelet. Sufficient for one person. Probable cost, 7d. Hillsboro' Pudding.— Shred six ounces of suet very finely. jVIix with it three ounces of flour, three ounces ©f finely- grated bread-crumbs, a pinch of salt, the rind of a fresh lemon cut into long narrow strips, and one ounce of candied lemon, also sliced. Melt six ounces of good treacle until it will run. Stir this into the pudding, and add the juice of the lemon, three well-beaten eggs

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