Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 wineglasses of rum
- two tablespoonfuls of rice flour
- four ounces of powdered sugar
- an ounce of sugar
- a teaspoonful of extract of vanilla
- an ounce of butter
- twelve eggs
- three eggs
- ten eggs
- ten little omelettes of about four inches in length
- one
Directions
519. Sweet Omelette. Beat up twelve eggs with an ounce of sugar, and finish as for plain omelette (Art. 478), sprinkle some sugar on top, and serve.
520. Omelette with Rum. Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burning.
521. Omelette with Jam. Make a plain ome- lette, and, just before folding it in two, place upon it some strawberry, raspberry, or any other sort of jam, according to your taste. Fold your omelette in two, and serve.
522. Omelette a la Celestine. Boil a glass of milk, with which mix thoroughly two tablespoonfuls of rice flour, add four ounces of powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently for ten minutes, stirring constantly, add the yolks of three eggs, mixed in a little water or milk, and half an ounce of butter; stir all together until quite smooth, and keep hot. Beat up ten eggs, with which make ten little omelettes of about four inches in length. Fill each one with a tablespoonful of the