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McQueen family cookbook item 4, Scotland, 1870s
Page 68
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Sweet Omelette Yokes of 2 & whites of 3 eggs. desertspoonful full sugar, & a few drops of any Essence. Beat the yokes sugar & Essence in a basin. Beat the whites stiff & add them. Melt an ounce of butter in the frying pan but do not brown it. Pour the mixture into the frying pan & allow it to set keeping the edges loose. Put the pan in a quick oven ten minutes. Turn out on a hot plate. Put a spoonful of warm jam on one half & double it over. Savoury Omelette 3 eggs. Take a spoonful of chopped tongue ham cheese sweet
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Sweet Omelette Yokes of 2 & whites of 3 eggs. desertspoonful full sugar, & a few drops of any Essence. Beat the yokes sugar & Essence in a basin. Beat the whites stiff & add them. Melt an ounce of butter in the frying pan but do not brown it. Pour the mixture into the frying pan & allow it to set keeping the edges loose. Put the pan in a quick oven ten minutes. Turn out on a hot plate. Put a spoonful of warm jam on one half & double it over. Savoury Omelette 3 eggs. Take a spoonful of chopped tongue ham cheese sweet
Szathmary Culinary Manuscripts and Cookbooks
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