Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six eggs
- one good spoonful of powdered sugar
- 46 exruange cook book
Directions
[Translated from the French.^ "Break six eggs; put the whites apart. Add to your yolks one good spoonful of powdered sugar and a little orange
46 ExruANGE Cook Book.
flower water. Stir well with a wooden spoon; whip the whites of the eggs until they are very firm. Mix them lightly, but exactly with the yolks. Place m the fryingpan a quarter of a jiound of fresh butter, and as soon as it is hot, without burning, pour the eggs in the pan and cook your omelet over a very quick tire. As soon as cooked turn out on a dish. Put this dish on the hot ashes, Avith the lid of a braising dish filled with hot coals above. Only let it stay for four or five minutes. This time suffices to lighten the ome- let. Sprinkle it with powdered sugar, glaze with a hot shovel. Serve immediately.'' To place the omelet on the upper shelf of a hot oven would have the same effect as the use of the braising dish of coals.