Omelet with Rum
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 182. The excerpt below is the record exactly as published.
OMELET WITH RUM. Break six eggs in a basin, add a teaspoonful of pounded sugar, and a small pinch of salt, beat these "vrith a fork, and fry the omelet as described in No. 253. When cooked, fold on a dish. Sprinkle some sugar over the omelet, glaze with a red-hot iron poker, pour a gill of hot rum
Cook this with the app: pantry check, scaling, and the assistant.