Sweet Omelet

Ingredients

• Half a pint of cream
• four eggs
• two ounces of sugar
• one tea-spoonful of flour

Method

1. 1

   Beat the eggs and add flour, sugar, powdered cinnamon, cream, and a little salt.

2. 2

   Fry over a slow fire until lightly browned and serve immediately with sugar sifted over.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 87. The excerpt below is the record exactly as published.

one tea-spoonful of flour. Beat the eggs well, and add the flour, sugar, a little powdered cinnamon, the cream, or new milk, and very little salt ; fry over a slow fire till lightly browned, and serve immediately with fine sugar sifted over. No. 331.— Sweet Omelet. Three eggs, two ounces of butter, three ounces of sugar, one lemon, and half a tea-cupful of good cream. Beat the yolks of three eggs well, adding the grated rind of a lemon, the butter, melted, the cream, and sugar ; immediately before frying, add the lemon-juice, and the whites of the eggs, beaten to a froth ; fry in an oval form, the size of the dish, and sift sugar over. No. 332. — Sweet Omelet with Preserves. Half an ounce of flour, half an ounce of powdered loaf sugar, two eggs, three table-spoonfuls of cream, and tbe grated rind of a lemon. Mix the flour, sugar, and lemon-peel together ; add to them the cream, and the yolks of the eggs, beaten a little ; then beat, the whites to a strong froth, and stir them in gently, so as to break the froth as little as possible. Set the omelet-pan over a gentle fire, with a little fresh butter ; when melted, pour in the omelet, and, when set, brown the top lightly with a salamander ; shake it gently round, and turn it out on a hot dish ; lay pre- serves upon it, and serve immediately. No. 383. — Apple Fritters. Twelve ounces of chopped apples, four ounces of flour, three eggs, and half a pint of milk. Mix the batter in the usual way, adding a little salt ; put in the apples, chopped small ; fry in fritters, allowing a spoonful for each ; brown them lightly on both sides, and serve with powdered sugar sifted over them. The apples may be cut in thin slices and dipped in batter. 152 VEGETAEIAN COOKEUT. No. 334. — Apple Fuittees. Half a pound of apples, when pared and cored, six ounces of flour, two ounces of currants, one ounce of butter, one ounce of sugar, two eggs, quarter of a pint of milk, quarter of an ounce of baking powder, and a little grated lemon-rind. Prepare the apples as for sauce, stir in the butter and sugar, add the currants, and lemon -rind; beat the eggs, add the flour, baking powder, the milk, and a little salt, then stir in the apples. Fry the fritters till nicely browned on both sides. Serve with sweet’sauce. No. 335. — Bread Feittee.s. Half a pound of bread crumbs, one pint of milk, the yolks of five eggs, and two ounces of sugar. Form the boiling milk on the bread crumbs ; cover it with a plate, and when cold, beat it smooth, adding the yolks of eggs, the sugar, and a little grated nutmeg ; fry it in fritters, nicely brown on both sides, and serve with sifted sugar over. No. 336. — Carrot Fritters. Quarter of a pound of carrot, two ounces of flour, two ounces of sugar, two eggs, and two table-spoonfuls of cream. Boil, and then mash the carrots till smooth, adding the flour, sugar, a little nutmeg and salt, the cream or milk, and the eggs, well beaten ; beat all well together ; fry in fritters, lightly brown on both sides, and sift sugar over them. No. 337.— Curd Fritters. One pint of curd, the yolks of four and whites of two eggs, two ounces of white sugar, and one dessert-spoonful of flour. When the curd has been well drained, rub it till smooth in a mortar or howl ; add the eggs, well beaten, the sugar, flour, and a little mace ; fry in fritters, and serve with white sugar sifted over tliem. No. 338. — Currant Fritters. Six ounces of currants, three ounces of bread crumbs, four yolks and two whites of eggs, one pint of milk, two ounces of sugar, and two ounces of butter. VEGETAIUAN COOKEUT. 153 Put the milk to the bread crumbs, adding the currants, sugar, a little salt, and nutmeg, the butter, melted, the eggs, well beaten, and sufficient flour to make it of a proper consistency ; fry in fritters, and serve with sugar sifted over thena. No. 339. — Orange Fritters. Peel the oranges, and cut them in rather thin slices, taking out the seeds ; then dip them in batter, and fry them till nicely browned on both sides ; sift sugar over, and serve im- mediately. No. 340. — Potato Fritters. Eight ounces of boiled potatoes, four eggs, one dessert-spoon- ful of lemon-juice, one dessert-spoonful of flour, two ounces of sugar, and one table-spoonful of cream. When the potatoes have been boiled and dried, mash them fine, adding the cream, sugar, flour, lemon -juice, a little salt, nutmeg, and the egg, well beaten ; beat all to a light batter ; fry in fritters, and serve with sugar sifted over. No. 341. — Rice Fritters. Four ounces of rice, one pint of milk, half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.