Omelette Souffle
From Buckmaster's cookery, 1887
The only difference between a plain omelette and an omelette souffle is that cream is used, and the whites are whipped.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 124. The excerpt below is the record exactly as published.
OMELETTE SOUFFLE. Ingredients. — 3 Eggs. Cream. Pounded Loaf-sugar. Jam. 1. Take three eggs, separate the yolks from the whites, and turn the yolks into one basin and the whites into another. 2. Add to the yolks a dessert- spoonful of pounded loaf sugar and a tablespoonful of cream. 3. Stir these together with a wooden spoon. 4. Whip the whites for four minutes into a stiffish froth. 5. Add them to the yolks, and mix altogether same as for an omelette. 6. Have ready in a state of froth about half an ounce of butter
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