Rum Omelet

Ingredients

• four eggs
• two table-spoonfuls of sugar
• a salt-spoonful of salt
• a table-spoonful of butter
• three table-spoonfuls of rum
• three table-spoonfuls of milk

Method

1. 1

   Warm a large omelet-pan.

2. 2

   Beat the whites of the eggs rather light.

3. 3

   Add the salt, sugar, yolks, and milk to them, and beat well.

4. 4

   Put the butter in the omelet-pan, and place on the hottest part of the range.

5. 5

   Pour in the egg mixture, and shake vigorously until it begins to thicken; then fold, and turn on a warm dish.

6. 6

   With a spoon pour the rum over the omelet, letting it run down on the dish.

7. 7

   Just before serving, touch a lighted match to the liquor.

Nutrition per serving

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.

Rum Omelet. Use four eggs, two table-spoonfuls of sugar, a salt- spoonful of salt, a table-spoonful of butter, three table- spoonfuls of rum, and three table-spoonfuls of milk

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