Omolette Souffle

Ingredients

• Four eggs
• 1 teaspoonful cornflour
• 1 teaspoonful vanilla essence
• 1 dessertspoonful sugar
• 2 oz. of fresh butter

Method

1. 1

   Separate the yolks from the whites of the eggs.

2. 2

   Mix yolks with cornflour, sugar, and flavouring for five minutes.

3. 3

   Whisk the whites to a stiff froth and mix in lightly.

4. 4

   Heat butter in a small iron frying pan, pour in the mixture, and cook until the bottom sets.

5. 5

   Finish under the grill or in the oven for 3-4 minutes.

6. 6

   Serve with sugar sprinkled over.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 66. The excerpt below is the record exactly as published.

Omolette Souffle. Four eggs, 1 teaspoonful cornflour, J teaspoonful vanilla essence, 1 dessertspoonful sugar. Separate the yolks from the whites of the eggs; put the yolks into a basin and add to them the corn-flour, sugar, and flavouring; stir with a wooden spoon for five minutes. Whisk the whites to a stiff froth and mix lightly in. Put 2 oz. of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.