Sweet Omelet

Ingredients

• 3 eggs
• a saltspoonful of salt
• 1 teaspoonful of castor sugar
• 1 oz. of butter for frying
• half a lb of jam

Method

1. 1

   Beat separately the yolks and whites of three eggs, adding a quarter of a saltspoonful of salt to the whites, which must be whipped to a stiff froth.

2. 2

   Beat the yolks to a cream, and add a tablespoonful of castor sugar to them; mix lightly with the whites.

3. 3

   Heat an ounce of butter in an omelet pan, and when it is quite hot pour in the mixture.

4. 4

   Stir it quickly with a spoon till it begins to set.

5. 5

   The pan must be shaken to prevent the omelet sticking to it.

6. 6

   Warm some quince or apricot jam, and when the omelet is of a nice yellow colour, take it out of the pan, spread the jam on one half, fold the other over, dust with castor sugar and serve.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 21. The excerpt below is the record exactly as published.

3 eggs : \ a saltspoonful of vanilla. Use stale sponge cakes. Cut in halves and spread each haK with strawberry jam ; pour a glass and I half of sherry over the cakes, beat the whites oj| three eggs to a froth with a little white castor sugai and a few drops of vanilla. Place in lumps over thi cakes and set in an oven. Almond Pudding. For Four or Five Persons. — J lb. of almonds ; lb. a bread crumbs ; J lb. of suet ; 3 eggs ; ^ pot of apricot jamj Mix the pounded almonds with the finely grates bread crumbs, suet, the well-beaten eggs, and hal a pot of apricot jam. Put in a china mould an» boil three-quarters of an hour. Turn out befor' serving. SAVOURIES AND SWEETS. 49 Hunter’s Pudding. I For Eight Persons. — § lb. of castor sugar ; | lb. of suet ; I-- ^ lb. of flour ; lb. of currants ; J lb. of stoned raisins ; j a I’eemon ; 6 Jamaica peppers ; 4 eggs : 1 glass of brandy ; 1 I'oint of milk ; ^ saltspoonful of salt. I Mix the castor sugar with the suet, flour, currants, KStoned raisins, the rind of half a lemon shred very minely, the peppers flnely powdered, four eggs, a ^glass of brandy, a little salt, and sufficient milk too make it of a proper consistence. Boil in a floured efloth for nine hours and serve with sweet sauce. For Six Peksons. — J lb. of dried cberries ; 2 French rolls ; i'f lb. of macaroons ; 1 glass of brandy ; 1 glass of sherry ; 5 5 eggs ; 1 pint of cream or milk ; J a lemon. of French roll, afterwards with macaroons. Bepeat ?bherries, roll, and macaroons until the mould is full ; i|iprinkle a glass of brandy and one of sherry. Beat :hree eggs, yolks and whites, and add to a pint of milk u’ cream, hghtly sweetened, and the grated rind of aalf a lemon. Sink the hquid into the solid parts, iteam one hour. For Four Persons.— 4 large potatoes ; 1 pint of milk; 1 lb. of macaroons ; J saltspoonful of vanilla; 3 eggs; 1 oz. 4f bread crumbs; 2 ozs. of lard for frying. Boil and mash four potatoes, stir them into a pint milk, warm for fifteen minutes ; flavour with E Brandy Pudding. Line a mould with dried cherries, then thin slices Potato Fritters. 50 SAVOURIES AND SWEETS. pounded macaroons and a drop of vanilla ; boil anc add two yolks of eggs, stir witb a wooden spoor until a thick batter, pour into a dish ; when cold rol into balls, egg and bread crumb them and fry ii boiling lard. Place on a brown paper in front of th< fire to drain; sprinkle with castor sugar. ! > Pineapple, Apricot, or Orange Fritters. ' For Four Persons. — 2 oranges, or 4 slices of pine, or ( halves of apricots ; 1 wineglassful of brandjr; 2 ozs. o sugar ; 1 lemon. To make white hatter, or if preferred, as m page 31. 2 tablespooiifuls of flour ; 1 dessertspoonful of salac oil ; 1 gill of water (more may be used if required) ; 1 egg (the white only to be used, and well beaten, put in just befor the batter is to be used). Cut the fruit into slices, halves, or quarters, seal in brandy with . some sugar and lemon peel for ai hour, drain, dip in batter and fry ; drain once more and serve sjtrinkled with powdered sugar. Sweet Onnelet. j For Three Persons — 3 eggs; ^ saltspoonful of salt; 11 teaspoonfuls of castor sugar ; 1 uz. of butter lor frying ; ^ Ihtf of jam. [I Beat separately the yolks and whites of three eggsjJ adding a quarter of a saltspoonful of salt

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