Winding Oak's Bookology Magazine

Orange Omelet

Chas­ing Free­dom takes place in the late 1800s—this recipe is one that might have been served at a lun­cheon.

Orange Omelet
Serves 2
A for­got­ten recipe from the 1890s, more of a dessert omelet, resem­bling a sweet crêpe
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  1. 4 eggs
  2. 5 Tbsp sug­ar
  3. Pinch of salt
  4. 2 organ­ic oranges
  5. 2 T but­ter
  1. Grate the rind of one orange on one table­spoon­ful of sug­ar. Pare and cut the orange in thin slices and sprin­kle with two table­spoon­fuls of sug­ar.
  2. Beat the whites of the eggs stiff, add the sug­ar and orange rind, salt, beat­en yolks, and two table­spoon­fuls of orange juice.
  3. Put but­ter in a hot omelet pan and pour in the mix­ture. When it begins to thick­en well, spread over the sliced oranges (no juice).
  4. Fold omelet from the side of the pan over the sliced oranges, turn out on a hot dish.
  5. Put in the oven for two min­utes. Serve imme­di­ate­ly.
  1. At one time, cook­books were infa­mous for not telling the cook how long or how hot or how to par­tic­u­lar­ly cook the dish. If you’ve cooked an omelet before, this should feel famil­iar.
Adapt­ed from Res­ur­rect­ed Recipes
Bookol­o­gy Mag­a­zine
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