Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| 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
- 3 tablespoonfuls of powdered sugar
- 3 tablespoonfuls of juice
- a teaspoonful of butter
- 3 eggs
- 1 orange
Directions
3 eggs. 3 tablespoonfuls of powdered sugar. 1 orange, using the grated rind and 3 tablespoonfuls of juice.
Beat the yolks of the eggs with the sugar to a cream; add the grated zest of the rind and the orange juice; then fold in lightly the beaten whites of the eggs. Have a clean, smooth omelet or frying-pan; put in a teaspoonful of butter, rubbing it around the sides as well as bottom of the pan. When the butter bubbles, turn in the omelet mixture and spread it evenly. Do not shake the pan. Let it cook until it is a delicate brown and seems cooked through, but not hard. Fold the edges over a little and turn it onto a flat hot dish; sprinkle it plentifully with powdered sugar; heat the poker red hot and lay it on the omelet four times, leaving crossed burnt lines in the form of a star. This ornaments the top and also gives a caramel flavor to the sugar.