Omelette aux Fraises
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 452. The excerpt below is the record exactly as published.
Omelette aux Fraises — Prepare an omelet with the desired number of eggs in the usual manner ; just before folding it arrange a layer of compote of strawberries (previously drained) in the centre of the omelet. Fold it and allow it to take colour, then turn out on a hot dish. Sprinkle over with caster sugar and mark the surface with a red-hot skewer, pour some strawberry syrup, flavoured with a little maraschino liqueur
Cook this with the app: pantry check, scaling, and the assistant.