Name: Omelet Soufflé
Cuisine: American
Ingredients: 6 eggs into separate cups; 4 of the yolks; 1 teaspoonful of flour; 3 tablespoonfuls of powdered sugar; 6 eggs to a firm froth; 1 greased pan or dish; 1 quick oven

Original Recipe

Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt. Flavor with extract lemon or any other of the flavors that may be preferred. Whisk the whites of six eggs to a firm froth; mix them lightly with the yolks; pour the mixture into a greased pan or dish; bake in a quick oven. When well-risen and lightly browned on the top, it is done; roll out in warm dish, sift pulverized sugar over, and send to table.

6 eggs into separate cups
4 of the yolks
1 teaspoonful of flour
3 tablespoonfuls of powdered sugar
6 eggs to a firm froth
1 greased pan or dish
1 quick oven

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1

Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt.
2

Flavor with extract lemon or any other of the flavors that may be preferred.
3

Whisk the whites of six eggs to a firm froth; mix them lightly with the yolks; pour the mixture into a greased pan or dish; bake in a quick oven.
4

When well-risen and lightly browned on the top, it is done; roll out in warm dish, sift pulverized sugar over, and send to table.

Original Recipe

Ingredients

Instructions