Omelette au Rhum
From English and French cookery, 1890
Ignite the rum before serving.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 80. The excerpt below is the record exactly as published.
Omelette au Rhum. — To 4 whole eggs add a large tablespoonful of cream, or half the quantity of condensed milk, a little rind of lemon grated, a teaspoonful of Liquid Sunshine rum, and a very small pinch of salt. Whisk the eggs well, and, having melted 1 ounce of fresh butter in an omelette-pan, pour in the eggs, stirring continuously with a wooden spoon until they begin to set. Turn back the sides of the omelette towards the centre, and place on a hot dish. Dust some powdered sugar over it, and, with an iron skewer made red-hot, touch it lightly and quickly, so as to form stripes or other fanciful patterns. Pour over it a wineglassful of Liquid Sunshine rum
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.