vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle Omelet (Omelette Souffiee) a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with fried bacon around and parsley. Serve for breakfast, lunch, or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 398. The excerpt below is the record exactly as published.
ouffle Omelet ( Omelette Souffiee ) a l’Americaine Beat the yolks of three to four eggs until light; add one tablespoon cream to each yolk; also beat the whites to a stiff meringue. Mix yolks and whites together, season with pepper and salt, put in an omelet pan with a tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.