Omelette Souffle
From Evans' recipe cookery book, 1900
A tablespoonful of jam may be added before folding.
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 15. The excerpt below is the record exactly as published.
OMELETTE SOUFFLE. ingredients. 3 Yolks of Eggs. 4 Whites of Eggs, i Tablespoonful of Sugar. Flavouring
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