Omelette au Kirsch
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ensure the omelet is hot before adding the flaming spirit.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 120. The excerpt below is the record exactly as published.
a small quantity of kirsch, which is heated in the ordinary way, and then poured alight over the plain sweet omelet, which has been sprinkled over with white powdered i sugar. As I have known housekeepers experience difficulty in lighting spirits such as brandy, rum, etc. , to pour over puddings, I will here explain how this can be done. If the spirit is very strong it will ignite at once, but when it is weak— or rather, I should say, when it has considerable age, as should be the case with all spirits used for the table — it will not light unless it is heated. Act, therefore, as follows. Fill, say, a gravy- spoon with Kirschenwasser, and take a piece of lighted paper and hold it under j the spoon. This will, of course, have j the effect of warming the spirit. In a : very short time it will be seen that the i spirit will easily ignite, when it can at i once be poured over the omelet or pud- j ding, wlien once in flames, if the dish j is very hot, more spirit can be added to 1 the dish ; it will not be necessary to heat a second quantity. In making omelette au kirsch
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Cook this with the app: pantry check, scaling, and the assistant.