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Rum Omelette

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. This simple dish is much liked by gentlemen.
  2. Break five eggs in a basin, sweeten them with castor sugar, pour in a sherry glassful of rum.
  3. Beat them very hard till they froth.
  4. Put a bit of fresh butter in a shallow pan and pour in your eggs.
  5. Let it stay on the fire just three minutes and then slip it off on to a hot dish.
  6. Powder it with sugar, as you take it to the dining-room.
  7. At the dining-room door, set a light to a big spoonful of rum and pour it over the omelette just as you go in.
  8. It is almost impossible to light a glass of rum in a hurry, for your omelette, so use a kitchen spoon.