Sweet Omelet — II
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 — 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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