Sweet Omelette

Ingredients

• 2 eggs
• 1 oz. of butter
• 1 teaspoonful of orange flower water
• one tablespoonful of castor sugar
• a quarter of a saltspoonful of salt
• rather more than a dessertspoonful of jam

Method

1. 1

   Break the eggs, separating the whites and yolks.

2. 2

   In a stewpan, combine orange flower water and castor sugar, boil for three minutes, then cool.

3. 3

   Beat the yolks to a cream and add to the cooled mixture.

4. 4

   Whip the whites with salt to a stiff froth and fold into the yolk mixture.

5. 5

   Heat butter in a frying pan, pour in the mixture, and cook on low heat for 2-3 minutes.

6. 6

   Transfer to the oven (240°C) for 3-4 minutes.

7. 7

   Melt jam in a stewpan, spread it on the omelette, fold, sprinkle with sugar, and serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 145. The excerpt below is the record exactly as published.

Sweet Omelettes. 333 INGREDIENTS. 2 eggs I oz. of butter at is. 6d. a lb , Jam Sugar and salt , 1 teaspoonful of orange flower water 2 1 1 Time required, about ten minutes. Now we will show you how to make a Sweet Omelette of two eggs. 1. We break two eggs ; we put the whites in one basin and the yolks in another. 2. We put one teaspoonful of orange flower water, and one tablespoonful of castor sugar into a stewpan. 3. We put the stewpan on the fire, and let it boil quickly for three minutes, stirring occasionally. 4. We then pour it into a cup to cool ; add to it the yolks of eggs, and beat them to a cream. 5. We add a quarter of a saltspoonful of salt to the whites of egg, and whip them to a stiff froth. 6. We add the whites to the mixture in the basin, and mix them together very lightly. 7. We put Jialf an ounce of butter into a frying pan. 8. We put the pan on the fire, and let the butter get quite hot, but not burn. 9. When the butter is quite hot we must pour in the mixture. 10. We may let it stay on a slow fire for two, but not more than three minutes. 11. We must then take the pan off the fire and put it in the oven (the thermometer at the oven door should rise to 2400). 384 National Training School for Cookery. 12. We .let it stay for about three or four minutes in the oven. 13. We take rather more than a dessertspoonful of jam. 14. We put the jam into a stewpan on the fire, and stir it until it has melted. 15. We take the pan out of the oven. 16. We take a knife and pass it round the edge of the omelette, to ease it from the pan. 17. We give the pan a shake to loosen the omelette. 18. We turn the omelette on to a hot dish. 19. We spread the jam on the omelette, and fold it over like a sandwich. 20. We sprinkle about a teaspoonful of white castor sugar ever it, and it is ready for serving. Lesson on Making Savoury Omelette. 385 SAVOURY OMELETTE. Average cost of a " Savoury Omelette" INGREDIENTS. d. 2 eggs at id. each 2 Salt, pepper, and parsley <y\ 1 oz. butter i\ 4 Time required, about four mi7iutes. Now we will show you how to make a Savoury Omelette of tzvo eggs. 1. We break two eggs into a basin. 2. We add salt and pepper 'to taste. 3. We take a ^/r^- of parsley, wash it, dry it, and chop it up finely on a board (there should be about a teaspoonfzd). 4. We add the chopped parsley to the eggs. 5. We beat the eggs lightly for two seconds with a fork. N.B. — The omelette could be flavoured with chopped herbs or mushrooms, with bacon or kidney cut in small pieces, or with grated cheese, according to taste. 6. We take one oitnce of butter, and put it in an omelette or frying pan. 7. We put the pan on the fire to melt the butter. N.B. — The fire should be bright and clear. 8. We wait till the butter is quite hot, taking care that it does not burn. 9. We pour the mixture of the egg into the pan. 10. We stir the mixture quickly with a spoon., 11. We must not let it burn or stick to the pan. We must shake the pan to prevent the omelette sticking or burning. 12. We turn it quickly towards the handle of the pan and with the spoon, turn it over for a second, and then on to a hot dish, and it is ready for serving. B B 386 National Training School for Cookery. MACCARONI. Lesson No, I. Average cost of " Maccaroni with Milk " and u Maccaroni with Cheese? INGREDIENTS d. \ lb. of Maccaroni ) , Salt ) 2i 1 quart of skimmed milk z\ 2 oz. of cheese 2" 1 oz. of butter

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