French Egg Cake
From The homemade cook book (1885).
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A historical recipe
The homemade cook book, by Naomi A.] [from old catalog] [Donnelley (1885).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
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- Beat up thoroughly ?:x eggs, a teaspoonful of sweet cream or milk, and little salt.
- Fry in a pan in which there is one-haa ounce of melted butter, over a quick Are.
- In order that the omelette may remain soft and juicy, it is necessary that the pan should be hot before the eggs are poured in.
- During the frying move the pan continually to and fro ;
- continue this until a cake is formed, then let it remain still a moment to brown.
- Turn out and serve immediately.
Plating
Cookware for this recipe
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Frying pan
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Saucepan