vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet With Jelly
From Cooking for profit, 1886
Serves 1
Mark the sugar with slanting cross-bars using a red-hot wire or spoon handle.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 31. The excerpt below is the record exactly as published.
Omelet With Jelly. First-class price, omelet with 3 eggs 25 cents. Break 3 eggs into a bowl, put in with them 3 tablespoons milk. Beat to mix but not to make it too light. Put a bastingspoonful of the clear part of melted butter, into the frying pan, pour in the omelet without waiting for the butter to get hot and discolored, let cook gradually, shaking it frequently to the further side of the pan until the thin edge, forced up- ward, falls over into the middle. When it is nicely browned and the upper side just set, put current jelly or other fruit jelly in a long line in the middle that is made hollow in the further side of the pan for the purpose. Roll so as to shut in the jelly, slide it smooth side up on to a hot dish, dredge powdered sugar
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Cook this with the app: pantry check, scaling, and the assistant.