vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rum Omelette
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one or two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1612. The excerpt below is the record exactly as published.
Rum Omelette. — Beat three eggs in a bowl, and add a very small pinch of salt, a tea-spoonful of finely-powdered sugar, a slice of butter, and a table-spoonful of rum. Fry the omelette in the usual way. Lay it on a hot dish, and pour round it half a timiblerful of rum
Cook this with the app: pantry check, scaling, and the assistant.