Preserve or Jam Omelet

Ingredients

• the yolks of six eggs
• three ounces of sugar
• two ounces of butter
• two or three tablespoonfuls of jam

Method

1. 1

   Beat the yolks of the eggs thoroughly.

2. 2

   Add sugar and any flavoring that harmonizes with the jam.

3. 3

   Beat the whites to a firm froth and mix with the yolks just before pouring into the pan.

4. 4

   Dissolve butter in the omelet-pan, pour in the mixture, and fry as usual.

5. 5

   Before folding, lay jam in the center, sprinkle sugar on top, and candy it by holding over a salamander or red-hot fire-shovel.

6. 6

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1373. The excerpt below is the record exactly as published.

Preserve or Jam Omelet. — Beat thoroughly the yolks of six eggs. Add three ounces of sugar, and if any flavouring is added be careful that it hai-monises with the jam that is to be used. A strawberry omelet may be flavoured with orange-flower water, an apple-mai-malade omelet with gi-ated lemon- rind. Beat the whites of the eggs to a firm froth, and just before the omelet is poured into the pan mix them with the rest. Dissolve two ounces of butter in the omelet-pan, pour in the mixture, and fry the omelet in the usual way {s<'e Omelet). Before folding it, lay two or three table-spoonfuls of jam

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