Sweet Omelet — I
From The pudding and pastry book, 1900
Presented as published in 1900. 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 pudding and pastry book (1900) by Elizabeth Douglas, page 11. The excerpt below is the record exactly as published.
Sweet Omelet — I. II Foam „ Orange „ Rum 50 50 51 51 52 4 8 General Directions A special pan should be kept for omelets. It must be used for nothing else. After being used it is best to scour it with a little salt and vinegar in order to keep a perfectly smooth surface. Melt a tea-spoon of butter in the pan, let it run well over it, bub do not let it burn. Pour in the eggs. Lift the egg mixture at the sides as it cooks so as to let the uncooked part flow under. This must, however, only be done at first or the surface will be roughened. When the egg is firm underneath but still soft on top, fold one side carefully over the other with a knife. Slip gently on a very hot plate. Serve quickly and very hot. Add a little salt to the eggs whilst beating. D 49 Sweet Omelet — I 3 eggs Powdered sugar Jam Beat the eggs slightly with one table-spoon of powdered sugar. Cook as directed. Before folding over spread with apricot or strawberry jam. Fold. Sprinkle with powdered sugar, and score several diagonal lines on the top with a clean red-hot poker or iron. Sweet Omelet — II 3 eggs 2 tablespoons rich cream Powdered sugar Jam Beat the yolks with one table-spoon sugar and the cream until very light and frothy. Beat the whites to a stiff froth. Fold them lightly into the yolks. Pour into a pan, and when firm set in the oven a few moments to dry. Fold in half, sprinkle with sugar and score several diagonal lines with a clean red-hot poker. 50 Pastrv Book j Foam Omelet 3 eggs 1 table-spoon powdered sugar
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