Sweet Omelet
From Banquets of the nations, 1911
Serves 1
Serve on a folded napkin or with cold rum sauce.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 220. The excerpt below is the record exactly as published.
Sweet Omelet.) Put the whites and yolks of six eggs into separate basins. Beat the yolks with one teacupful of cream and two tablespoonfuls of castor sugar ; then beat the whites to a stiff froth, mix them with the yolks, and fry the omelet in boiling butter. When done, spread a layer of any kind of jam
Cook this with the app: pantry check, scaling, and the assistant.