Rum Omelet
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 55. The excerpt below is the record exactly as published.
Rum Omelet. Beat the yolks of six eggs with six table- spoonfuls of milk; when well beaten add the whites, which must be beaten to a stiff froth, mix well together; put a lump of butter the size of an Qg% in the frying pan, and when hot pour in the eggs; when browned on the under side, set 90 Eggs in the oven for five minutes; double as you take from the pan, cover with pulverized sugar and pour over all a gill of best Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.