Rum Omelet

Ingredients

• Beat 4 eggs
• 4 tablespoonfuls of warm water
• a piece of butter the size of a walnut
• 1 tablespoonful of butter
• 2 tablespoonfuls of granulated sugar

Method

1. 1

   Beat eggs, add warm water and butter.

2. 2

   Melt butter in a frying pan, pour in eggs.

3. 3

   Cook until set, dust with salt and pepper, fold, and serve with sugar and rum poured around it, then ignite.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 43. The excerpt below is the record exactly as published.

Rum Omelet. Beat 4 eggs just enough to mix them, add 4 tablespoonfuls of warm water and a piece of butter the size of a walnut. Put a table- spoonful of butte

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