Omelet with Jam

Ingredients

• the yolks of eggs
• castor sugar
• the flour
• the whites whipped to a stiff froth
• Flavour with vanilla
• the jam

Method

1. 1

   Put the yolks of eggs and castor sugar into a basin, and stir them with a wooden spoon to a thick cream.

2. 2

   Lightly stir in the flour, and add the whites whipped to a stiff froth.

3. 3

   Flavour with vanilla.

4. 4

   Place in a buttered omelet-pan, and bake in a quick oven for ten minutes.

5. 5

   Turn out; place the jam in centre, and fold over.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 37. The excerpt below is the record exactly as published.

the yolks of eggs and castor sugar into a basin, and stir them with a wooden spoon to a thick cream. Lightly stir in the flour, and add the whites whipped to a stiff froth. Flavour with vanilla. Place in a buttered omelet- pan, and bake in a quick oven for ten minutes. Turn out; place the jam

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