Rum Omelet
From Cookery for every household, 1914
Serves 2
Ensure the rum is of good quality for burning.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 693. The excerpt below is the record exactly as published.
Rum Omelet (Omelette au Rhum) Make in the same way as Omelet Souffle, omitting the jam and flavouring the yolks of eggs with a Bum Omelet little rum. When ready to send to table, pour over the omelet a few spoonfuls of heated rum
Cook this with the app: pantry check, scaling, and the assistant.