Orange Omelet
From Miss Parloa's kitchen companion, 1887
Serves 1
Serve at once.
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 334. The excerpt below is the record exactly as published.
Orange Omelet. This is made of four eggs, five table-spoonfuls of sugar, a saltspoonful of salt, two oranges, and two table- spoonfuls of butter. Grate lightly the rind of one of the oranges on one table-spoonful of sugar. Pare the oranges, and cut them in thin small slices, cutting from the sides, not across, the orange. Sprinkle two table-spoonfuls of sugar on the sliced oranges. Beat the whites of the eggs to a stiff froth. Beat into them the table-spoonful of sugar mixed with the orange rind, the salt, and yolks of the eggs. Add also two table-spoonfuls of the orange juice. MISS PARLOA'S KITCHEN COMPANION. Put the butter in a large omelet-pan, and on the stove, and when it becomes hot, add the egg mixture. Cook for half a minute, shaking the pan well. Spread the orange in the centre. Roll from both ends toward the centre; then fold over, and turn upon a warm dish. Sprinkle with the remaining spoonful of sugar, and place in the oven for two minutes. Serve at once. Omelet a la C61estine. Use four eggs, three table-spoonfuls of powdered sugar, a saltspoonful of salt, two table-spoonfuls of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.