Rum Omelet
From The Landmarks club cook book, 1903
Serves 4
A dramatic presentation for special occasions.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 74. The excerpt below is the record exactly as published.
RUM OMELET. Break six eggs into a bowl, and add two tablespoonfuls of powdered sugar and one-fourth a teaspoonful of salt; beat with a fork for a moment only. Put two tablespoonfuls of EGGS. 121 "butter into an omelet-pan ; melt the butter without burning it, pour in the eggs, and shake the pan (or use a fork) to detach the cooking egg from the side of the pan. Continue until all the egg is partly set, then fold the omelet ; let stand a moment to brown delicately, then turn on to a serving-dish. Pour half a cup of hot Jamaica rum
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