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Omelette, Sweet
From The thorough good cook, 1895
Serves 1
An omelette should never be turned.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 227. The excerpt below is the record exactly as published.
Omelette, Sweet. Many things go to make a good omelette, but the first is —the eggs must be absolutely fresh ; then the yolks and whites must be beaten separately. Your pan must be per- fectly clean, and absolutely free from damp ; for this reason some cooks never wash their omelette pans, but clean them thoroughl}^ with bread. Beat up the yolks of your eggs — six make a o-ood-sized omelette — with three ounces of butter in yoiu- pan, which must have been warmed for a minute over the fire before the butter goes in. Mix the whipped Avhites Avith the other ingredients, and pour into the pan, shakinof it all the time. As soon as the under side is nicely browned, sift jaoAvdered sugar over the top, fold it over — remend)er, an omelette nuist never be turned — put it for five minutes in a brisk oven. Serve immediate^, before it has time to sink. (See also p. 189.) 81. Orange Pudding. Take the yolks of six eggs
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