Omelette au Sucre

Name: Omelette au Sucre
Ingredients: a tablespoonful of powdered sugar; pinch of salt; one or two spoonfuls of milk; the yolks and whites of eggs; frothing butter

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.

Omelette au Sucre. Beat the yolks separately in one basin, the whites in another; to the j^olks add a table- spoonful of powdered sugar, pinch of salt, and '' MAIGRE'' DISHES. 123 one or two spoonfuls of milk ; stir in tlie wliites, and pour into the frothing butter

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