Omelette Souffle
From Buckmaster's cookery, 1887
Incomplete recipe.
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. 283 SWEET OMELETTE. Ingredients. — 3 Eggs. Sugar. Jam. Cream. 1. Beat up three eggs, the same as in plain omelette, with half a teaspoonful of castor sugar and half a gill of cream. 2. Pour it into the frying-pan when the butter is ready. 3. When firm spread over a little apricot or other jam, 4. Fold the omelette over the jam. 5. Turn it on to a hot dish. 6. Sprinkle with the sugar. Precautions. — The same. BACON OR HAM OMELETTE. Ingredients. — 3 Eggs. Bacon or Ham. Butter. 1. Proceed as for plain omelette. 2. J ust before folding it over, spread on it a dessert- spoonful of finely chopped bacon or ham previously cooked. 3. Fold over and serve. OMELETTE SOUFFLE. Ingredients. — 3 Eggs. Cream. Pounded Loaf-sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.