Sweet Omelet

Ingredients

• 3 eggs
• Grated rind of 1 lemon
• 1½ oz. sugar
• A little jam

Method

1. 1

   Put the yolks into a basin with the sugar and grated lemon rind, and mix well until pale and creamy.

2. 2

   Whip the whites with a pinch of salt to a stiff froth, and fold them lightly into the yolks.

3. 3

   Pour into a well-greased omelet pan, and bake in a brisk oven for 7 to 10 minutes until pale brown.

4. 4

   When firm, turn out onto sugared paper, place jam in the center, and fold over.

5. 5

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 692. The excerpt below is the record exactly as published.

Sweet Omelet (Omelette Soufltee) 3 eggs. I Grated rind of | lemon. 1| oz. sugar. I A little jam. Put the yolks into a basin with the sugar and grated lemon rind or other flavouring, and mix well with a wooden spoon until of a pale creamy con- sistency. Whip the whites, with a pinch of salt added to them, to a very stiff froth, and fold them very lightly into the yolks. Do not stir more than is necessary. Pour the mixture into a well-greased omelet pan, and put in k brisk oven from 7 to 10 minutes, until of a pale brown colour. When firm to the touch, turn the omelet out of the pan on to sugared paper, put a table-spoonful of warm jam in the centre, and fold over. Lift the omelet on to a hot dish with a dish paper, and serve at once. Notes. — A little stewed fruit may be used instead of jam, or the omelet may be served plain. If there is any danger of the omelet sticking to the pan, the bottom of the pan may be lined first with a round of greased paper. Time to bake, 10 minutes. Sufficient for 2 or 3 persons. Probable cost, 5 d. 1930. Another Way Prepare a mixture in the same way as above. Turn part of it on to a flat greased dish, and with a knife shape it into a round with a depression in the middle. Put the rest of the mixture into a forcing bag with a large pipe at the end, and press it out in lines or rounds over the mound. Sprinkle with sugar, and bake in a good oven until nicely browned and well risen. Serve at once on the dish on which it is baked. Note. — A little jam may be put in the centre before using the bag and pipe. 1931. Omelette Souffle with Apricots (Omelette Souffl6e FourrSe aux Abricots) 4 eggs. 2 table-sps. fine sugar. 2 table-sps. cream. A pinch of salt. A little butter. Pieces of apricot. Icing sugar. 1 or 2 table-sps. kirsch. Cream the yolks of eggs with the sugar in a basin. Add the cream and then the whites of eggs beaten to a stiff froth. Put this mixture into an omelet pan with a little butter, and stir it over the fire until it begins to set. While still rather soft, place some slices of cooked or tinned apricots over one half of it ; fold over and dredge the upper surface well with icing sugar. Brown under the gas grill or in a hot oven to make the icing sugar look like caramel. If the browning is done in the oven, place the omelet pan on a cold tin or brick to prevent the omelet burning under- neath. When ready, slip the omelet on to a very hot dish, sprinkle it with a little kirsch and serve very hot. Time to cook, 10 minutes. Sufficient for 4 per- sons. Probable cost. Is. 1932. Chocolate Omelet (Omelette au Choeolat) 1J to 2 oz. chocolate. 3 eggs. 1 oz. sugar.

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