Rum Omelette
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 164. The excerpt below is the record exactly as published.
um Omelette To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.