Rum Omelet
From Banquets of the nations, 1911
Serves 2
Serve immediately after flaming.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.
Rum Omelet. Put four eggs and a little milk into a basin ; add three quarters spoonful of finely powdered sugar, and beat well, but not to make it too light. Pour the mixture into a frying pan in which you have melted a little butter
Cook this with the app: pantry check, scaling, and the assistant.