Sweet Omelette

Ingredients

• three eggs
• one ounce of sugar
• an ounce of butter
• a few drops of lemon-juice
• a tablespoonful of any flavouring selected

Method

1. 1

   Break the eggs, putting the yolks into one basin and the whites into another.

2. 2

   Mix the yolks together with two forks.

3. 3

   Whip the whites to a stiff froth.

4. 4

   Add sugar and lemon juice to the yolks.

5. 5

   Melt butter in the pan, pour the mixture into the pan, and smooth it over.

6. 6

   Keep the heat low and let it cook for two minutes.

7. 7

   Detach the edges from the pan, double it over, and turn it into a hot dish dusted with sugar.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 283. The excerpt below is the record exactly as published.

SWEET OMELETTES. For these the second method of making an Omelette is infinitely superior to the first. Use a twelve-inch pan, as the Omelette, being very light and frothy, requires a roomy pan. Break three eggs one after the other, putting the yolks into one basin and the whites into another. Mix the yolks together with two forks. Whip the whites to a stiff froth. Add to the yolks one ounce of sugar and a few drops of lemon- juice. Melt an ounce of butter in the Omelette pan, and see that it covers the pan evenly all over, not leaving any dry spaces. The fire must not be too hot. When the butter ceases bubbling mix the yolks of the eggs quickly with the whipped whites, pour the whole into the pan, and smooth it over with the palette-knife. Keep the heat rather low, and let the Omelette alone for two minutes. Then detach the edges from the pan with the knife, and as soon as the under part of the Omelette is seen to be setting double it over and turn it into the hot dish. The dish should previously have been well dusted with sugar, and plenty of sugar should be dredged over the Omelette just as it is served. Sweet Omelettes are improved by glazing them with a proper Omelette glazing-iron whilst the lower part of the Omelette is setting; this turns the sugar on the surface to caramel, and makes the Omelette firmer. This is a simple Omelette Sucr&e. If an Omelette an Confiture is wanted melt four tablespoonfuls of either apricot jam or strawberry jam in a small stewpan, and SWEET OMELETTES 409 add a tablespoonful of kirsch. Keep this hot in a cup set in a basin of hot water, and just as the Omelette is ready to be doubled over pour the preserve quickly over the surface. It can, of course, be spread with the knife, but pouring is quicker. Cold jam would chill and spoil the Omelette. Flavourings such as rum, vanilla, ratafia, lemon, etc., are often liked. For these mix a tablespoonful of any flavouring selected

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