Raspberry Omelet

Ingredients

• three eggs
• a tea-spoonful of sugar
• two tablespoonfuls of milk or cream
• two ounces of butter
• a spoonful of raspberry jam

Method

1. 1

   Beat eggs with sugar and milk until frothy.

2. 2

   Melt butter in pan, pour in mixture, stir until it sets.

3. 3

   Shape into half-moon, add jam, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1483. The excerpt below is the record exactly as published.

Raspberry Omelet.— Break three eggs into a basin, and add a tea-spoonful of sugar and two table-spoonfuls of milk or cream. Melt two oimces of butter in an omelet pan. Beat the eggs, &c., till they are quite frothy, and keep on beating them till the last moment. When the butter is frothing pour in the mixture, and stir quickly with a spoon, scrap- ing the bottom of the frying-pan all the time till it begins to set. Draw it a little from the fire, and work the omelet into a half -moon shape. Hold it before the fire in a slanting position to make it rise, put a spoonful of raspberiy jam

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