Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
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
- 3 tablespoonfuls of apricot
- 6 eggs
- 4 persons
- one side
- 4 portions
- one
- 1 dessert-spoonful of rice-flour
Directions
1459. INGREDIENTS.--6 eggs, 4 oz. of butter, 2 oz. of sifted sugar.
_Mode_.--Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the sugar and 2 oz. of the butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it. To brown the top, hold the pan before the fire, or use a salamander, and turn it carefully on to a _very hot_ dish: sprinkle sifted sugar over, and serve.
_Time_.--From 4 to 6 minutes. _Average cost_, 10d.
_Sufficient_ for 4 persons. _Seasonable_ at any time.
OMELETTE AUX CONFITURES, or JAM OMELET.
1460. INGREDIENTS.--6 eggs, 4 oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred.
_Mode_.--Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table.
_Time_.--4 to 6 minutes. _Average cost_, 1s. 2d.
_Sufficient_ for 4 persons. _Seasonable_ at any time.
OMELETTE SOUFFLÉ.
1461. INGREDIENTS.--6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessert-spoonful of rice-flour.
_Mode_.--Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and _serve it immediately_.
_Time_.--About 4 minutes in the pan; to bake, from 12 to 15 minutes.
_Average cost_. 1s.
_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.