Rum Omelette
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.
RUM OMELETTE. (Paris.) Beat 2 eggs with 2 ounces of sugar and a glass of rum. Pour this into a buttered pan with 2 ounces melted butter
Cook this with the app: pantry check, scaling, and the assistant.