Sweet Omelet—II

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Beat the yolks with one tablespoon sugar and the cream until very light and frothy.
  2. Beat the whites to a stiff froth.
  3. Fold them lightly into the yolks.
  4. Pour into a pan, and when firm set in the oven a few moments to dry.
  5. Fold in half, sprinkle with sugar and score several diagonal lines with a clean red-hot poker.
Original Text
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. [Pg 51]
Notes
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